Pasta salad, dried tomato vinaigrette

This pasta salad and its tasty dressing do not need to be complicated to prepare to be tasty. They will be a rage at potluck dinners and picnics.



  • 1 cup (85 ml) canola oil
  • ½ cup (125 ml) dried tomatoes in oil
  • ⅓ cup (85 ml) dried tomato oil
  • 1 grey shallot, finely chopped
  • 2 tbsp (30 ml) red apple cider vinegar
  • 1 clove garlic, pressed
  • 1 pinch chilli pepper flakes


  • 6 cups (1.5 L) short pasta, cooked
  • 1 ½ cups (375 ml) cherry tomatoes, halved
  • ¼ cup (60 ml) grated Parmesan cheese
  • ½ cup (125 ml) roasted walnuts
  • 1 cup (250 ml) chopped fresh herbs (parsley, basil, tarragon, oregano…)
  • 1 200 g container mini bocconcini, drained


  1. Pulse all the dressing ingredients in the blender until a homogeneous texture is obtained. Set aside.
  2. In a large salad bowl, place all the salad ingredients and pour in the dressing. Toss and serve.

The little extra

The salad can be prepared the day before. Then just add a dash of oil and a few drops of red apple cider vinegar to wake it up.

Condiment used


apple cider



Suggested retail price
$ 15

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