Sun-Dried Tomato Vinaigrette (for Pasta Salad)
I double this for 1 pound of pasta
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
summer
fourth of july
pasta
entertaining worthy
vinaigrette
salads
main dish
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 1/4 cup sherry vinegar
- 1/3 cup extra-virgin olive oil
- 2 teaspoons fresh lemon juice
- 3/4 teaspoon kosher salt
- pinch cayenne
- 2 tablespoons capers drained and rinsed
- 2 cloves garlic crushed and peeled
- 1/2 teaspoon chopped fresh rosemary
- 1/2 cup oil-packed sun-dried tomatoes drained (i used dry packed)
- Carbohydrate 18.6642175052242 g
- Cholesterol 0 mg
- Fat 278.254638440373 g
- Fiber 4.48208242581164 g
- Protein 3.96527461345533 g
- Saturated Fat 39.9445997692818 g
- Serving Size 1 1 cup (428g)
- Sodium 1534.91048384306 mg
- Sugar 14.1821350794126 g
- Trans Fat 13.2464453564805 g
- Calories 2540 calories
In a medium bowl, combine the vinegar, capers, lemon juice, garlic, and rosemary. Add the olive oil and whisk to combine. Slice the tomatoes into thin strips and stir them into the dressing. Season with salt and cayenne and set aside for at least 30 minutes. Discard the garlic before using.
