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.