I can’t get enough of sun dried tomatoes lately.  That is, when I find time to go beyond a pb&j or a veggie burger!  I tend to forgo dinner in order to spend time with the little bambino.

I had forgotten about them for ages until, for some reason, I grabbed a jar at the grocery store because they looked all red and yummy (and what isn’t delish after it has been soaking in oil of course).  Now I have a few great sun dried tomato recipes to share this week.

First up, sun dried tomato pasta salad.  We always make the same old boring and non-vegan pasta salad with mayo and onions and celery.  I set out to create a yummy pasta salad without mayo, that also felt satisfying (and still had crunchy celery of course).

Luckily, I was able to use what I always seem to have on hand (especially balsamic vinegar).  The key ingredients are pasta, sun dried tomatoes, and Good Seasons Italian Dressing packets.  The rotini pasta is kindof key because the little rings tend to soak up all the good stuff.

Ingredients
1 box of rotini pasta, cooked al dente
1/3 cup olive oil
1/4 cup balsamic vinegar plus 4 tbsp of apple cider or white vinegar
1/2 packet Good Seasons Italian Dressing Mix (I used italian all natural)
3 stalks of celery, chopped
1 large sweet onion
handful of fresh parsley
handful of fresh basil
at least 1/2 cup of chopped sun dried tomatoes
salt and pepper to taste (I prefer white pepper)

In a large bowl, combine vinegar, italian dressing mix, and olive oil.  Whisk and set aside.

In a food processor, combine onion, basil, parsley and sun dried tomatoes (include some of the oil from the jar of tomatoes).  Pulse a few times, just enough to chop everything without turning it to mush.  You could obviously chop by hand as well.

Add the onion/basil/tomato mixture to the vinegar.  Mix in the pasta and celery.  Add salt and pepper while mixing.

It is very easy, very flavorful, and very vegan.