As I am currently thinking about lunch, I decided it was time to finally post the recipe I promised back in August (before I went on vacation). I usually have most of the ingredients for this yummy pasta salad. I absolutely love how quick it is to put together. By the time the pasta is done, everything else is ready to mix in.
Betty Crapper promises it is easy and foolproof. Cook your fusilli pasta. Dice your ingredients. Make the dressing. Are you with me so far?
Put everything in a big bowl and toss.
Pasta with Sun-Dried Tomatoes
(Adapted from Ina Garten's Barefoot Contessa Family Style, 2002)
1/2 pound fusilli pasta
1 pound ripe tomatoes, medium-diced (I quartered grape tomatoes)
3/4 cup kalamata olives, pitted and diced
1 pound fresh mozzarella, medium-diced
6 sun-dried tomatoes in oil, drained and chopped
1 cup freshly grated Parmesan cheese
1 cup packed basil leaves, julienned
5 sun-dried tomatoes in oil, drained
2 tablespoons red wine vinegar
6 tablespoons extra virgin olive oil
1 garlic clove, diced
1 teaspoon capers, drained
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
Cook the pasta according to package directions in a large pot of boiling salted water. Drain well 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 ingredients in a food processor until almost smooth.
Pour the dressing over the pasta. Just before serving add the Parmesan and basil. Toss well.
How could something so easy to put together taste so good? This would make an excellent party dish. It keeps very well and the flavor improves the longer it sits. Next time I make it I am going to use sun-dried tomatoes that were not packed in oil. I am curious to see if it makes a huge taste difference. What do you think?
***update using half the salt and sun-dried tomatoes that were not packed in oil was really great and the version of this recipe that I will make from now on