Sun-Dried Tomato and Pesto Pasta Salad


prep 0:15       total 1:15


10 servings



1 pkg. pasta (bowties or
1 container (12 oz.) pesto
6 oz. sundried tomatoes packed in oil
2 portobello mushrooms (optional)
1/2 cup grated Parmesan or
Romano cheese
Fresh basil to taste
Salt an pepper to taste
Olive oil


Cook the pasta according to package directions, and add a tablespoon of olive oil in the pot of boiling water.

Rub olive oil on the portabello mushrooms and salt and pepper. Grill the mushrooms on a grill pan or put in the broiler until they are cooked through. Set aside to cool. Cube and squeeze out the water when okay to handle.

Cut the sundried tomatoes into chiffonade or cubes. Toss together the pasta, pesto, sundried tomatoes, and portabello mushrooms. You can add more olive oil or the oil from the jar of tomatoes if it is too dry. Then add the parmesan cheese, salt and pepper to taste. This should be put in the refrigerator for at least one hour.

When ready to serve, chiffonade the fresh basil and toss again.

Author's Comments

I brought this to a potluck at it was the first thing to go. You can also add meat like chicken or salami, or cubed fresh mozzarella.

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2 Recipe Reviews


This recipe is easy to make, especially if you use prepared pesto (in the cheese section of most grocery stores). I added the portobello mushrooms for some "meatiness", otherwise the dish seemed a little plain without them.


This is a great recipe. I skipped the portabello mushrooms and added fresh mozzerella. I used cheese tortellini instead of fusilli. It was great - I made it for a baby shower and it was the hit of the shower.