Salad with sun-dried tomatoes and pasta
Description
The recipe won't take much time. This hearty, aromatic pasta salad with crispy toasted walnuts can easily replace a main course. Serve it at the table.
Instructions
- 1
Step 1
1. Place the sun-dried tomatoes in a bowl with hot water and let soak for 15 minutes. When the tomatoes become soft, drain the water and set aside.
- 2
Step 2
2. Toast walnuts in a heavy-bottomed skillet over medium heat for about 7 minutes. Place the walnuts and fennel seeds in a blender and finely chop. Add the remaining ingredients, except for marjoram, and blend until a puree forms.
- 3
Step 3
3. Add marjoram and stir several times. Store the dressing in a tightly closed container in the refrigerator for up to 5 days.
- 4
Step 4
4. In a saucepan with boiling salted water, cook the pasta according to package instructions until done. Drain the pasta in a colander and rinse under cold water. Place in the refrigerator to cool completely.
- 5
Step 5
5. Once the pasta has cooled, transfer it to a large bowl and mix with beans, arugula, finely chopped onion, sliced bell pepper, black pepper, and walnuts. Keep the salad chilled until ready to serve.
- 6
Step 6
6. Before serving, pour the dressing over and mix.