I did not deviate from the original recipe Pasta with Sun-Dried Tomatoes. Other than I cut the recipe down to 2 to 4 servings as opposed to 6 to 8.
We found this to be very easy to assemble and very delectable. I, especially, being raised mostly on Southern style food loved the addition of red wine vinegar (I have to have it slathered on all of my cooked leafy greens). This was a superb alternative to the thick mayo style of pasta salads we have all been overloaded with. We did serve ours on the warmer side, room temp if you will not chilled. This would be great for outdoor entertaining in the summer. I will put this in my files to make again.