Pasta Salad with Sun-Dried Tomatoes
Adapted from Barefoot Contessa Family Style
Serves 6
1/2 pound fusilli (spirals) pasta
Kosher salt
Olive oil
1 pound ripe tomatoes, medium-diced
3/4 cup good black olives, such as kalamata, pitted and diced
1 pound fresh mozzarella, medium-diced
6 sun-dried tomatoes in oil, drained and chopped
For the dressing:
5 sun-dried tomatoes in oil, drained
2 tablespoons red wine vinegar
6 tablespoons good olive oil
1 garlic clove, diced
1 teaspoon capers, drained
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan
1 cup packed basil leaves, julienned
NOTE: I altered a few things in the dressing recipe: 4 Tablespoons of olive oil instead of 6, no capers, and used parlsey instad of basil.
Cook the pasta:
Boil water and cook the pasta al dente, 1 minute less than the directions on the package. Drain well. Place the pasta in a big seving bowl.
Add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
Make the dressing:
In a food processor, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper. Mix until smooth.
Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well. Serve immediately or refrigerate.
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