This recipe is epic and you have to try it. It’s sponsored by Traina Foods, but that doesn’t mean I’m lying when I say I love their ketchup. I’ve written about it before, so I’ll spare you the gush-fest, but do take note that this ketchup is more like tomato paste. Do not sub in standard ketchup here because it would be kinda gross and way too sweet.
This is not your average pasta salad. Think light, tangy and head-turning. No heavy-mayo dressing. I brought this to a baby shower and was met with rave reviews. The best part is that it only involves throwing a bunch of stuff into a blender and then into a bowl, and can be made ahead of time for a party. This is going to be my new go-to potluck side. It can also be made gluten free very easily by swapping out regular pasta with a gluten-free variety.
Full print-able recipe at the bottom of this post.
First, boil water and prepare your pasta according to the package directions. I went for rotini and think it’s best for pasta salad, given that it’s a smaller size and the surface area is perfect for soaking up lots of dressing.
Next, combine Traina Sun Dried Tomato Ketchup, lemon juice, pepperoncini brine, oil, oregano, fennel, garlic and salt in a blender and blend until smooth and lightens in color (denoting emulsification).
Next, add the dressing, tomatoes, pepperoncini, basil and mozzarella to the pasta bowl, toss and serve garnished with extra basil.
I mentioned that this can be made ahead of time. If you’re making it a day ahead, prepare everything, but just wait to add the dressing until an hour or two before serving. The dressing will absorb a little into the pasta over night, so just wait to dress until the day of.
*Original Recipe by Joanie Simon (JoanieSimon.com)
*Sponsored by Traina Foods, creators of Sun Dried Tomato Ketchup
[tasty-recipe id=”6707″]
