Bow Tie Pasta Salad with Sun-Dried Tomato Dressing

Peggy Lampman | Contributor

Many people appreciate having a tasty pasta salad in their recipe repertoire, preferably one that can be made in advance. At this time of the year, think tailgates, school functions or just a salad that will keep a few days in your refrigerator to munch on when hunger hits.

This is a particularly delicious one, which may easily be doubled or quadrupled according to your needs.

Advance prep: Make the sun-dried tomato dressing up to 48 hours in advance, leaving out the Parmesan, pine nuts, pasta and basil. The pasta can be cooked up to 24 hours in advance, tossed with olive oil, and refrigerated. Do not, however, combine the pasta and sauce.

Up to 8 hours prior to the event, toss the sauce with garlic, Parmesan, pine nuts and pasta. Stir basil into salad just before serving then garnish as directed in the recipe.

Yield: apx. 6-7 cups Time: 30 minutes

• 1/4 pound bow tie (farfalle) pasta

• 4 ounces sun-dried tomatoes packed in oil
• 1/2 teaspoon minced garlic

• 1/2 cup grated Parmigianno Reggiano, plus 2 tablespoons or 4-ounce log goat cheese
• 1/4 cup Hellman's mayonnaise

• 2 tablespoons extra virgin olive oil

• Pinch of cayenne

• 1/3 cup pine nuts, plus 2 tablespoons toasted

• 1/3 cup fresh basil, plus 2 tablespoons chopped or sliced into chiffonade

Directions

1. Bring a pot of salted water to a boil.

2. In a food processor, purée the sun-dried tomatoes with packing oil, olive oil and garlic. If using goat cheese, process goat cheese into the mixture. Otherwise, stir 1/2 cup of the Parmesan into the mixture.

3. Thoroughly combine sun-dried tomato mixture with mayonnaise. Toss with cooked pasta, 1/3 cup basil and 1/3 cup of pine nuts. Season to taste with kosher salt.

4. Place in large bowl or container. Sprinkle top with remaining pine nuts, grated Parmesan, if using, and basil.