Ingredients
- PASTA SALAD WITH MOZZARELLA, SUN-DRIED TOMATOES AND OLIVES
- Here's a summer salad with robust flavors.
- 6 tablespoons 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 pound 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 Parmesan cheese (about 3 ounces)
- 1/2 cup minced pitted oil-cured black olives
Directions
Blend first 5 ingredients in processor until tomatoes are coarsely chopped. Set dressing aside.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to large bowl. Add dressing to hot pasta; toss to coat. Cool, stirring occasionally. Add chopped fresh tomatoes, mozzarella, basil, Parmesan and olives; toss. Season to taste with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before serving.)
Makes 8 servings.
Bon Appétit
August 2000
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Submitted 3/4/07.
Source: Bon Appétit
Submitted By: merstar unicorn
PASTA SALAD WITH MOZZARELLA, SUN-DRIED TOMATOES AND OLIVES