Chef Becky’s Sun-dried Tomato Penne Pasta Salad

In this episode, I show how to make my own version of pasta salad with a warm parmesan cheese, garlic, and sun-dried tomato sauce.

Sun-dried Tomato Penne Pasta Salad

• 1 pound penne pasta
• 3 quarts water, with 1 teaspoon salt
• 4 large garlic cloves, minced
• 1 cup mayonnaise
• 1 cup julienned sun-dried tomatoes, oil-packed variety, lightly drained
• ¾ cup parmesan cheese
• Salt and pepper, to taste

1. Bring 3 quarts of water to a boil, and add 1 teaspoon salt.
2. Add pasta, and stir well. Bring to a boil, and cook for as long as the package states. Stir several times while pasta cooks.
3. In a large bowl, combine the mayonnaise and minced garlic.
4. When pasta is done, pour into a large strainer. Do not rinse. Shake excess water off, and pour the hot pasta into the large bowl containing the mayo and garlic. Stir very well.
5. Add the sun-dried tomatoes and the parmesan cheese. Stir well. Add salt and pepper to taste.

Makes 8 servings.