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
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Blend first five ingredients in processor until tomatoes are coarsely chopped. Set dressing aside.
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Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to large bowl.
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Add dressing to hot pasta; toss to coat. Cool, stirring occasionally.
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Add chopped fresh tomatoes, mozzarella, basil, Parmesan and olives; toss.
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Season to taste with salt and pepper.