Pasta Salad with Mozzarella, Sun-dried Tomatoes and Olives

(for 8 servings)

6 tablespoons extra virgin olive oil
1/2 cup drained oil-packed sun-dried tomatoes
1/4 cup red wine vinegar
1 tablespoon drained capers
1 garlic clove, minced
1 lb Fusilli pasta
12 ounces tomatoes, coarsely chopped
8 ounces fresh water-packed mozzarella cheese, drained, cut into 1/2-inch pieces
1 cup (packed) fresh basil leaves, thinly sliced
1 cup freshly grated Parmigiano cheese (about 3 ounces)
1/2 cup minced pitted oil-cured black olives
Blend first 5 ingredients in processor until tomatoes are coarsely chopped. Set dressing aside.

Cook pasta in large pot of boiling salted water until 'al dente', stirring occasionally. Drain.

Transfer to large bowl.

Add dressing to hot pasta; toss to coat.

Cool, stirring occasionally.

Add chopped fresh tomatoes, mozzarella, basil, Parmigiano cheese and olives; toss.

Season to taste with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before serving.)


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