By Carrie's Experimental Kitchen
I generally use sun dried tomatoes that are not packed in oil, but I figured by using this type, it would give this salad a tad more flavor using the oil the tomatoes were packed in, instead of regular extra virgin olive oil.
Serving Size: 20
1 lb farfalle pasta (I used Barilla)
¼ cup chopped red onion
8 oz jar sun dried tomato in oil, diced
⅓ cup chopped fresh basil leaf
½ cup Asiago cheese, shredded
1 package Good Seasons Italian Dressing Mix
⅓ cup balsamic vinegar
Cook pasta according to package directions, rinse under cold water and cool.
Place the pasta in a large bowl and add the sun dried tomatoes, onions, basil, cheese, dressing mix, oil from the sun dried tomatoes and vinegar. Mix well. Makes 10 cups (20-1/2 cup servings).
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