Summer Tomato Pasta Salad

Here is a salad you can do totally without sodium, just take out the parmesan cheese and olives. You can substitute small cubes of mozzarella cheese, but really, you don't even need it! It is delicious on its own!
Recipe from The Pioneer Woman Cooks. Go there for lots and lots of more mouth-watering pictures!
All pictures courtesy of The Pioneer Woman.


Sundried Tomato Pasta Salad
adapted from Ina Garten

Dressing (makes more than enough; spoon leftovers over a block of cream cheese and serve with crackers)
1 7-oz jar sundried tomatoes, drained
4 cloves garlic
3 tablespoons red wine vinegar
1 cup extra virgin olive oil
salt
pepper

Salad
16 ounces corkscrew pasta
1 jar Kalamata or assorted olives
1 pint rip cherry tomatoes, halved
Several (10 to 15) basil leaves, chopped or julienne
1 1/2 cups freshly grated Parmesan cheese

Prepare dressing by blending sundried tomatoes, garlic, salt, pepper, and vinegar until tomatoes are chopped. Blend while drizzling in olive oil; continue blending until mixed together.
Cook pasta according to package directions, drain, and rinse with cold water until no longer hot. Pour 2/3 of the dressing over the pasta, add olives, and toss together. Add remaining ingredients, tossing together and adding more dressing until the salad is coated to your liking. Serve on a big platter with an extra sprinkling of Parmesan cheese.