This vegan pasta salad is packed with flavor thanks to the addition of a pesto sauce that is prepared with pine nuts, fresh basil, and sundried tomatoes. Because it can be made in a short period of time and tastes wonderful, this pasta salad is ideal for presenting as a side dish or as a more casual supper because it can be served either way. It is generally known that pesto is great, but has anybody ever attempted to make pesto using sun-dried tomatoes instead of fresh tomatoes? It's like stepping into a whole other dimension. After you've had just one taste of the sun-dried tomatoes' intense umami flavor, you won't be able to get enough of them no matter how much you try. Sun-dried tomatoes are considered a delicacy in the world of cooking since their taste and richness continue to improve with age. As a result, sun-dried tomatoes are highly cherished and sought after. As a result of this, they are excellent candidates for use as spices in various cuisines. To complete the preparation of this dinner, sun-dried tomatoes preserved in oil are an absolute must. Since it is an oil that has a significant amount of flavor, you shouldn't dispose of it in the trash if you have the opportunity to get some of a high-quality variety. It goes particularly well with pasta dishes, marinades, and sauces but also tastes great on its own. To make pesto, you just need to throw all of the ingredients in a blender or food processor and mix or process them until they reach a creamy consistency. 
In order to prepare sun-dried tomato pesto, put pine nuts, fresh basil, sun-dried tomatoes in oil, lemon juice, salt, pepper, chili flakes, and olive oil into a food processor and blend until smooth. Combine until there are no lumps. The first thing that you have to do is decide the sort of pasta you want to use. You are free to use whatever short-shaped pasta that you choose, including but not limited to penne, farfalle, macaroni, or fusilli. Cook it in a pot with water that has been lightly salted and do so in accordance with the directions that are printed on the box. You might prepare the pesto while the pasta is cooking if you so want. Blend together in a blender some tomatoes, pine nuts, basil, lemon juice, salt, pepper, and chili pepper until the mixture is smooth. After adding the oil, give the food processor a few pulses, and then continue to chop the ingredients until they have the texture of crumbles. Add more salt and pepper to the meal, according to your taste. If this kind of thing isn't your thing, feel free to leave the red pepper flakes out of the recipe. Personally, I think they provide a delicious kick of flavor, but if you're not into that type of thing, feel free to omit them. When the pasta is done cooking, save a quarter cup of the water that was used to prepare it, and set the rest of the water aside. After cleaning the strainer, put the water back into the container from which it was originally taken. After each component has been added, the pasta water and the pesto should be mixed together well just before serving. Make ahead? Put it in the refrigerator, but take it out around half an hour before you want to serve it so that it may come to room temperature. In the case that it is absolutely necessary, you may use the microwave to reheat it from the refrigerator-dryer by using a little quantity of water in the process. 
Pesto Pasta with Sundried Tomatoes
It is inevitable that there will come a moment throughout the course of the year when dinners eaten outdoors on the patio or lunches eaten outside on the beach will take precedence over meals such as pesto pasta with sundried tomatoes consumed inside the home. I have a substantial amount of attire that is suitable for the current climate. Pasta topped with sun-dried tomatoes and pesto is a delicious dish. Traditional Italian cuisine features sun-dried tomatoes as an essential component in a broad range of dishes. Tomatoes used to be dried on the tiled roofs of homes situated in Italy in days gone by as part of a traditional method. Because tomatoes were salted and sun-dried by the Aztecs around the year 700 A.D., it is possible that this technique has a far older history than was previously believed. I'd want to express my appreciation to whomever it was that came up with such a wonderful concept. This recipe is going to be a hit with those who want pasta recipes that aren't too complicated. This recipe is not only cruelty-free and devoid of gluten, but it also delivers a powerful flavor punch and can be prepared in a quarter of the usual amount of time. In addition to this, it may be produced in less than twenty minutes and calls for no more than six components that are typical. My life never seems to get any better despite my best efforts. Sun-dried tomatoes create a tasty topping for gluten-free spaghetti that may be served while the pasta is still cooking if they are mixed with olive oil, garlic, herb parmesan cheese, fresh basil, salt, and pepper. This topping can also be used to make a pizza. You can whip up a smooth pesto in a matter of minutes, and it works well with a broad range of foods, from salads and sandwiches to toast and salads. 
Pesto is a sauce made from ground nuts, basil, and pine nuts. A condiment that can be used in a number of different ways is usually well received. After the water in the large saucepan has been brought to a boil and salted, the pasta should be added to the water. When making the meal, make sure to follow the instructions that are printed on the packaging. It is generally agreed that the best sort of spaghetti is the one that has holes punched in it. To create a consistency comparable to that of pesto, mix or puree the sun-dried tomatoes, olive oil, basil, garlic (a little less), and herb Parmesan cheese. It is recommended that this be done quickly. If you are having difficulty combining the components, you might try adding two to three tablespoons of pasta water that has been brought to a boil to the mixture. The exact number is specified in the first recipe; in the event that you decrease the size of the packet, you should adjust the quantity accordingly. Before being put to use, the mixture does not have to be totally smooth, but it should be well combined. It occurred to me that it may be fun to add certain foods to this meal that had a chewy consistency, so I went ahead and did that. If you want to reach the desired degree of heat, add more garlic; if you want to reach the desired level of herb flavor, add more basil; and if you want to reach the desired level of cheese, add more herb Parmesan. Once it has been drained, the pasta should be returned to the pot in which it was cooked, and pesto should then be added to the dish. Just cover it with something, then sprinkle some grated parmesan and spray some olive oil on top of it. Warm it up, then, just before serving, top it with vegan Parmesan and some fresh basil. If you want to enjoy it in its most wonderfully crisp condition, preserve it in the refrigerator for a few days before serving it. This will allow it to reach its full potential in terms of both flavor and texture. It is versatile enough to be consumed when warm, slightly chilled, or at room temperature, and it is an excellent option for taking on excursions such as picnics and packed lunches. 
Pasta Salad with Sundried Tomatoes
This substantial pasta salad is where the spotlight really shines, and it's all down to the sundried tomatoes with olive oil dressing. It would be a shame to throw away anything with such an exquisite flavor just because it is without cost. This meal may be prepared in any way that you choose, and it will still manage to wow a huge number of people in a short amount of time. It is made from the oil extracted from dried tomato glass, which is the primary ingredient. Not only is it loaded with the flavor of sun-dried tomatoes, but it also has notes of garlic, vegetables, honey, salad, and pepper, which are all things that we like. In order to make the dressing for my pasta salad, I begin by using oil that has been previously infused with herbs from a jar. Next, I add vinegar, garlic, mustard, and a significant amount of dried herbs. Despite the fact that I will always have a soft spot for creamy sauces, one of my favorite ways to enjoy pasta is in a salad topped with a vinaigrette of a lighter kind. They are more appetizing, contain less mayonnaise, and are thus guilt-free for me to consume on a daily basis. This delicious recipe consists of spaghetti, chicken that has been cooked, diced tomatoes, baby spinach, red onions, and sun-dried tomatoes, and it is topped with pasta salad sauce. 
Nevertheless, due to the adaptability of this pasta salad meal, you are free to add whatever toppings you choose. Because it keeps well in the refrigerator, this macaroni salad is ideal for outdoor events like barbecues and potlucks. Pasta salad is really easy to keep fresh in the refrigerator, which is probably something you've heard a million times before. The fact that there aren't many leafy greens, though, makes it appropriate here. Tomatoes and baby spinach were the only veggies that became limp after being prepared; nevertheless, they were still able to blend in with the rest of the pasta salad rather than seeming out of place on the dish. Drain the oil from sun-dried tomatoes packed in oil before using them. If necessary, take a third of a cup of oil and add extra virgin olive oil to fill the rest of the space. Don't get rid of the extra oil since you could need it in the future. Combine the remaining components of the sauce using a blender. Mix in a way that is congruent and harmonic. Follow the instructions on the box to cook the pasta in a large saucepan of water that has been salted and brought to a boil. First, rinse the drain with cold water, and then pour cold water down it. Put it in the refrigerator so that it may become cold. Place the ingredients inside a large bowl. Place the sauce over the chicken, spinach, tomato, and onion that are already in the dish. First, thoroughly combine the ingredients, and then season with the dry herbs and combine again. Just before serving, sprinkle some crumbled feta cheese over the top. The taste is at its peak when it is allowed to reach room temperature. The majority of the time, I will use mixed herbs. My go-to combination is equal parts thyme, oregano, parsley, and basil, with a dash of rosemary thrown in there for good measure (not too much). You are free to substitute any herbs that you have available in their place. 
Holds up wonderfully over time, and the taste just gets better. When prepared in advance, pasta salads have a propensity to get dry the following day. This is a tried and true approach to avoiding that happening. It will have more substance if you combine the sauce with the water used to cook the pasta. Because the starch in the water emulsifies with the fat in the dressing, you may apply less dressing to the salad while still keeping its moisture and flavor intact. When chilled, pasta takes on a drier texture. After it has reached room temperature or has been rapidly reheated in the microwave, whisk in the sauce that you had previously prepared. Before mixing all of the components, it is also feasible to keep each one of them in its own container in the refrigerator. Replace the chicken with another protein or vegetable, such as artichokes, asparagus, olives, roasted peppers, or avocado, for a new take on the dish.