Pasta with sun dried tomatoes
Recipe by Orderly Housewife
½ pound fusilli (spirals) pasta, Barilla Plus recommended (lots of whole grains and protein)
Kosher salt
Good olive oil
1 lb ripe tomatoes, medium diced
¾ lb good black olives, pitted and diced
1 lb fresh mozzarella, medium diced
6 sun dried tomatoes in oil, drained and chopped
For the dressing
5 sun dried tomatoes in oil, drained
2 T red wine vinegar
6 T good olive oil
1 garlic clove, diced
1t kosher salt
1/2 t fresh ground pepper
1 cup freshly grated Parmesan cheese
1 cup packed basil leaves, julienned (chopped thinly)
Prep. Time → 30 min
Cook Time → 5 min
1. Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package (Barilla Plus needs to cook a bit longer than white pasta). Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun dried tomatoes.
2. For the dressing, combine the sun dried tomatoes, vinegar, olive oil, garlic, salt, and pepper in a food processor until almost smooth.
3. Pour the dressing over the pasta, sprinkle with the Parmesan cheese and basil, toss well.
4. This salad sits well, so you can make it early in the day. Add the Parmesan and basil just before serving.
main courses, basil, pasta, pasta salad, sun dried tomatoes December 07, 2011 04:11
Author Barefoot Contessa
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