I hope everyone had a happy and safe Fourth of July celebration with lots of delicious food. 🇺🇸 It’s been a while since I posted a new recipe (I’ve taken a little hiatus in the kitchen), and thought I’d share this one I made yesterday. It can be a nice main or side dish, and is yummy both warm or chilled. I kept this pretty simple which made it quick and easy, but you can add your favorite vegetables, and/or chicken or tofu… lots of possibilities. I used tricolor rotini, but feel to go with whatever pasta you’d like (bowtie, penne, small shells, etc.).

The sun-dried tomatoes are used to make a “pesto”, which I decided to do without the use of a food processor. It was a little more work, but I wanted chunkier bits incorporated into the salad and I think it was perfect.

This serves 3-4, so double the ingredients if needed.

Ingredients

• 6 oz. (about half a box) of tri-color rotini
• 1/2 cup sun-dried tomatoes, finely chopped
• 2 tbsp. Parmesan cheese, grated
• 2 tsp. balsamic vinegar
• 1 clove garlic, minced
• 1/4 cup olive oil
• 2 oz. goat cheese
• 6-8 cherry tomatoes, halved or quartered
• Salt & pepper, to taste
• Basil, for garnish

Directions

1. Combine your finely chopped sun-dried tomatoes, cheese, garlic, olive oil and balsamic in a bowl and stir very well.
2. Cook pasta according to package directions.
3. Drain pasta and reserve some of the cooking liquid.
4. Toss the pasta with the tomato pesto, and season with salt & pepper, to taste.
5. Fold in 1 1/2 oz. goat cheese, until melted and well incorporated, and add the cherry tomatoes.
6. Crumble the remaining goat cheese and sprinkle on top.
7. Garnish with fresh basil.