Sundried Tomato Pasta Salad

Adapted from The Pioneer Woman


1 jar of Sundried Tomatoes, packed in oil (7 oz)

4 cloves of garlic

3 tbsp red wine vinegar

1/2 cup extra-virgin olive oil

salt and pepper to taste


16 oz of pasta (I used Farro fusilli)

1 jar of olives (I passed on these)

1 pint ripe cherry tomatoes, cut in half (next time I'm gonna pass on these too)

10-15 basil leaves, chopped or jullienned

1/8 cup parmesan cheese

In a blender combine all ingredients except the oil, until the tomatoes are chopped.  Continue blending and drizzle in the oil until combined.

Cook pasta according to package directions.  Drain and rinse with cold water until no longer hot.  Add desired amount of dressing (I used half).  Add remaining ingredients and toss to combine.