Sun-Dried Tomato Pasta Salad

Serves 6-8
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Bowtie pasta with sun-dried tomatoes, fresh arugula and goat cheese. It’s good warm or cold!

Adapted from America's Test Kitchen 30 Minute Suppers.


1 pound Farfelle (bowtie) pasta
1 Cup sun-dried tomatoes
1/4 Cup Parmesan cheese, grated
1/4 Cup pine nuts, toasted
2 Teaspoons balsamic vinegar (or red wine vinegar)
1 clove garlic
1/2 Cup olive oil
6-8 ounces fresh arugula
4 ounces goat cheese
Salt and pepper


1) Cook pasta according to package and drain pasta and reserve 1 Cup of cooking water.

2) Process sun-dried tomatoes, Parmesan, pine nuts, and garlic in a food processor, blender, or chop finely.  For more flavor, toast pine nuts in a dry skillet until fragrant over medium heat, about 5 minutes.

3) Drizzle oil into the tomato mixture.  Then stir in vinegar.

4) Toss pasta in tomato pesto mixture.  If it seems dry, add 1/2 Cup of the reserved pasta cooking water.  Taste for salt and pepper.

5) Stir in goat cheese and arugula or serve pasta on a bed of arugula with goat cheese crumbled on top.