Wednesday, April 4, 2018

Pasta Salad with Sun-dried Tomatoes

This is one of my favorite go-to pasta salad recipes. It's easy to make, and very fresh with a combination of ripe tomatoes and sun-dried tomatoes, as well as my absolute favorite kalamata olives, and fresh mozzarella.

The dressing contains even more sun-dried tomatoes as well as garlic, capers, and seasonings. If you have fresh basil, add it as well, but the pasta salad is excellent without it. As the weather warms and picnic season approaches, this pasta salad would be perfect for any outdoor adventure.

Pasta Salad with Sun-dried Tomatoes
Makes 6 to 8 serving
(Adapted from Barefoot Contessa Family Style)

1/2 pound pasta
Kosher salt
1 pound ripe tomatoes, medium-diced
3/4 cup good black olives, such as kalamata, pitted and diced
3/4 pound fresh mozzarella, medium-diced
6 sun-dried tomatoes in oil, drained and chopped

Sun-dried Tomato 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

Cook the pasta in a large pot of boiling salted water. Boil according to the directions on the package. Drain well, rinse with cold water, and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.

For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.

Pour the dressing over the pasta and toss well.


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