Dressing:
1 c mayo
1 c cottage cheese
1 Tbs minced garlic
1 lemon, zested and juiced (I only use half the lemon juice)
1/2 tsp kosher salt
1/4 tsp black pepper
1.5 oz. basil (about 3 c lightly packed)
For the Salad:
10 oz. cherry tomatoes, sliced in half
4 oz. sun-dried tomatoes, packed in oil and roughly chopped (about 1/2 c)
1.5 oz. arugula
3/4 c freshly grated Parmesan cheese
16 oz. dry bowtie pasta
Start by blending or processing all the dressing ingredients together, give them time to sit in the fridge and fully blend (30-60 minutes)
Cook pasta in salted water according to package directions, then strain and rinse with cold water.
Place the well-drained pasta in a large salad bowl. Add the cherry tomatoes, sun-dried tomatoes, arugula, and Parmesan cheese. Pour dressing over, and toss until well combined.
Best if served immediately, but can serve later by drizzling a little bit of milk or buttermilk over and stirring again.
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