Sundried Tomato Pasta Salad

Ingredients

• 2 1/2 Pints Sundried Tomatoes, minced
• 1 Pint Spinach, chopped
• 2 Cloves Fresh Garlic
• 2 Whole Shallots, sliced
• 1 Whole Red Bell Pepper, chopped
• 3 Sprigs Fresh Thyme Leaves, chopped
• 1 Bunch Fresh Basil Leaves, chopped
• 2 Whole Fresh Sage Leaves, chopped
• 3 Cups Mayo
• 2 Cups Vegetable Broth
• 1 Cup Fresh Grated Parmesan
• 1 Pint Acini di Pepe Noodles
• Black Pepper, to taste
• 2 Tbsp Extra Virgin Olive Oil
• 2 Tbsp Balsamic Vinegar

Method

1. Bring 1 quart of water and 1 tablespoon of sea salt to a boil in a medium pot. Add the pasta and cook according to the package directions until al dente. Drain, rinse under cold water to stop the cooking process, and set aside to cool.
2. In a blender, combine 1 1/2 cups of sundried tomatoes and the vegetable broth. Blend until completely smooth. With the blender running, slowly drizzle in the extra virgin olive oil until fully incorporated. Pour the dressing into a large mixing bowl and add the cooled pasta. Toss until evenly coated.
3. Add the remaining ingredients to the bowl and gently toss until well combined. Season to taste. Cover and refrigerate for at least 1 hour to allow the flavors to develop before serving.

Recipe by The Painted Olive