Pasta Salad with Mozzarella, Sun-Dried Tomatoes and Olives

(from austincook’s recipe box)

Serves 8 people

Ingredients

  • 6 tbsp olive oil
  • 1/2 cup drained oil-packed sun-dried tomatoes
  • 1/4 cup red wine vinegar
  • 1 tbsp drained capers
  • 1 lb fusilli pasta
  • 12 oz tomatoes, coarsely chopped
  • 8 oz fresh water-packed mozzarella, drained, diced
  • 1 cup (packed) fresh basil leaves, thinly sliced
  • 1 cup freshly grated Parmesan (3 oz)
  • 1/2 cup minced pitted oil-cured black olives

Directions

  1. Blend first five ingredients in processor until tomatoes are coarsely chopped. Set dressing aside.

  2. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to large bowl.

  3. Add dressing to hot pasta; toss to coat. Cool, stirring occasionally.

  4. Add chopped fresh tomatoes, mozzarella, basil, Parmesan and olives; toss.

  5. Season to taste with salt and pepper.

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