Summery Sundried Tomato Pasta



This is a summery no cook pasta dish with fresh ingredients. Italians call them pasta con salsa a crudo. Summer’s fresh harvests are the boldest in flavor and color. With just a few tasty condiments to toss with it, fresh herbs, boiled pasta and there you have it, a light fare that is big in flavor and a pop of color. Serve it as a side, as a vegetarian main or simply topped with cooked chicken for protein.


  • 4 tbsp Extra virgin olive oil
  • 3/4 cup Sundried tomatoes
  • 2 cloves garlic chopped
  • 1/2 cup Orange juice
  • 1 1/2 tbsp Apple cider vinegar
  • 3/4 tsp Salt
  • 1/2 tsp Black pepper
  • 12 oz / 340gm Fusilli / Spiral pasta
  • 30 no. Cherry tomatoes I used yellow
  • 2 big handfuls Spinach
  • 1/2 cup packed Basil leaves, fresh julienne
  • Parmesan cheese grated


  1. In a bowl, large enough to hold and toss the pasta later, put in the cherry tomatoes and basil leaves. Cook the pasta according to the...
  2. Get the full instructions at DISH THE RECIPE
Summery Sundried Tomato Pasta

Rate This Recipe!

Recipe Yields:
4-6 People