Taste & Tell: Fresh Pasta Salad
Starting a new series called "Taste & Tell" where I will continue sharing recipes I find, try and subsequently must share. Here is the first..a take on pasta salad for Spring!
6 tablespoons olive oil
1/2 cup drained oil-packed sun-dried tomatoes
1/4 cup red wine vinegar
1 tablespoon drained capers
1 garlic clove, minced
1 pound fusilli pasta
12 ounces tomatoes, coarsely chopped
8 ounces fresh water-packed mozzarella cheese, drained, cut into 1/2-inch pieces
1 cup (packed) fresh basil leaves, thinly sliced
1 cup freshly grated Parmesan cheese (about 3 ounces)
1/2 cup minced pitted oil-cured black olives
Blend first 5 ingredients until tomatoes are coarsely chopped. Set dressing aside.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to a larger bowl. Add dressing to hot pasta and toss to coat. Cool, stirring occasionally.
Add chopped fresh tomatoes, mozzarella, basil, Parmesan and olives; toss. Season to taste with salt and pepper. (Can be made 6 hours ahead. Cover, chill and bring to room temperature before serving.) Enjoy!!