Happy June, lovelies! I cannot believe how fast this year is flying by and that my baby boy will be 2 months old already!
In other news, I am finally getting this delish pasta salad up on the blog. This pasta salad has been in the making for quite some time… probably about a year, to be exact.
Pasta salads are seriously my jam because I just love, love, love pasta. Like give me all the carbs! Haha
This particular salad is a copycat recipe from one of my favorite little coffee and sandwich shops here in town: Tosi Café.
I discovered it with a friend just a few months after moving here and now we literally go about once a month. It’s located right in downtown just steps from the beach so we go mostly in the summertime.
It’s the perfect little spot to grab a quick cup of coffee, juice, tea, or a great salad or sandwich and then head out to do some shopping or down to the carousel or beach.
Anyway, one of the times I went I ordered my usual, the chicken salad sandwich on a croissant roll, and it came with a side of this pasta salad. OMG I was in heaven and ended up buying a tub of it to take home with me.
Side note: Tosi’s also has an amazing warm risotto recipe that I have been unsuccessfully trying to recreate so I think I’ll just stick to buying it from them.
Though when we move from here I might just have to be bold and ask them if they can give me the recipe to make at home. It’s that good. If they do you better believe I’ll post it here.
End rant. Haha!
I dare to say that this pasta salad might just be my favorite one I’ve ever made. Or at least in the running for the top spot right behind this sun-dried tomato & asparagus pasta salad.
The sun-dried tomatoes that are mixed in give it just that hint of tangy flavor while the basil pesto keeps is cool and mellow.
I never thought I liked sun-dried tomatoes until after I made these two dishes. Or maybe it’s I’m just getting older and a more refined palate?
Haha, either way I’ll take it…
Sun-Dried Tomato Pesto Pasta Salad
- 1 lb cavatappi pasta
- 1 cup basil pesto
- 1/2 cup oil-packed sun-dried tomatoes drained and chopped
- 1 cup peas frozen, thawed
- In a large pot, cook pasta according to manufacturers directions until al dente.
- Drain pasta and toss with fresh basil pesto.
- Add sun-dried tomatoes and peas and toss to combine.
- Serve immediately while warm or chill in fridge until ready to eat.