Creamy Tomato and Basil Pasta Salad
 
Prep time
Cook time
Total time
 
A delicious and simple pasta salad that has all the creaminess you want, but no mayo! Perfect for picnics, pot lucks, or nights dining al fresco.
Author:
Recipe type: Pasta, Healthy
Serves: 8
Ingredients
Tomato Basil Pasta Salad
  • 1 package whole wheat shells (or pasta of choice)
  • 1 large beefsteak tomatoes, diced (if you only have small tomatoes use 2 or 3)
  • 1 small red onion, diced
  • 2 cups sliced red cabbage
  • 1 15-ounce can great northern beans
  • 4 ounces crumbled feta cheese
  • Sun-dried tomato dressing, recipe follows
  • Basil for garnish
Creamy Sun-dried Tomato Dressing
  • ½ cup sliced sun-dried tomatoes (if they are packed in oil then give them a good rinse)
  • ¼ cup fresh basil leaves
  • 2 tablespoons tomato paste
  • 2 cloves garlic
  • 1 cup - 1½ cups Greek yogurt (depending on desired level of creaminess)
  • Salt and pepper to taste
  • ⅛-1/4 teaspoon cayenne
  • 5 tablespoons olive oil
Instructions
  1. Cook the pasta according to package instructions. Drain and rinse with cold water.
  2. In a food processor, pulse together the sun-dried tomatoes, garlic, and basil until mostly smooth. Add the Greek yogurt, salt and pepper, and cayenne, and pulse until it's incorporated with the sun-dried tomatoes and spices. Slowly add the olive oil while the processor is running.
  3. In a large bowl, combine the pasta, veggies, beans, feta, and dressing. Stir until all ingredients are evenly distributed.
  4. Top each serving with some fresh basil leaves for garnish.
  5. Optional: drizzle with hot sauce for some extra kick!
Recipe by Veggie and the Beast at https://veggieandthebeastfeast.com/2013/06/11/creamy-tomato-basil-pasta-salad/