Sun Dried Tomato & Asiago Cheese Pasta Salad

Serving Size: 20

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.


  • 1 Pound farfalle pasta (I used Barilla)
  • 0.25 cup chopped red onion
  • 8 Ounce jar sun dried tomato in oil, diced
  • 0.33 cup chopped fresh basil leaf
  • 0.5 cup Asiago cheese, shredded
  • 1 package Good Seasons Italian Dressing Mix
  • 0.33 cup balsamic vinegar


  1. Cook pasta according to package directions, rinse under cold water and cool.
  2. 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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