Pasta Salad with Mozzarella, Sun-Dried Tomatoes and Olives |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This looks like a great summer salad... and no mayo! Haven't tried it yet. From epicurious web site. Ingredients:
6 tablespoons olive oil |
1/2 cup drained sun-dried tomato packed in oil |
1/4 cup red wine vinegar |
1 tablespoon drained capers |
1 clove garlic, minced |
1 lb fusilli |
12 ounces tomatoes, coarsely chopped |
8 ounces fresh water-packed mozzarella cheese, drained,cut into 1/2 inch pieces |
1 cup packed fresh basil leaf, thinly sliced |
1 cup freshly grated parmesan cheese (about 3 oz) |
1/2 cup minced pitted oil-cured black olive |
Directions:
1. Blend first 5 ingredients in processor till tomatoes are coarsely chopped and set dressing aside.
2. Cook pasta till tender but still firm to bite, drain, transfer to large bowl.
3. Add dressing to hot pasta, toss to coat.
4. Cool pasta, stirring occasionally.
5. Add fresh tomatoes, mozzarella, basil, parmesan and olives, toss.
6. Season to taste with salt and pepper.
7. Can be made 6 hours ahead.
8. Cover, chill.
9. Bring to room temp.
10. before serving.
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