Pasta Salad with Mozzarella, Sun-dried tomatoes, and Olives
Jillian
From Bon Appetit Magazine 2000. This was the pasta recipe that was used at your party! Enjoy, the McNeels
ingredients
- 6 Tbsp. Extra Virgin olive oil
- 1/2 cup drained oil packed sun-dried tomatoes
- 1/2 cup red wine vinegar
- 1 Tbsp. drained capers
- 1 minced garlic clove
- 1 pound fusilli pasta (or penne)
- 12 oz. chopped tomatoes
- 8 oz. fresh water packed mozzarella, drained and cut into 1/2 inch pieces
- 1 cup packed fresh basil leaves, thinly sliced
- 1 cup freshly grated parmesan, about 3 oz.
- 1/2 cup minced, pitted oil-cured Kalamata olives
directions
- 1
Blend first 5 ingredients in a blender or processor until tomatoes are coarsely chopped.
- 2
Cook pasta until tender but still firm to the bite, stirring occasionally.
- 3
Drain and transfer to a large bowl. Add Dressing to hot pasta and toss.
- 4
Cool, stirring occasionally and then add the remaining ingredients. Season to taste with salt and pepper.
- 5
Can be made 8 hours ahead, chill and then bring back to room temperature to serve. Other veggies can be added such as arugula or spinach, thinly sliced carrots, etc.
Source: Lisa & Steve McNeel
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