Pasta with Sun-Dried Tomatoes recipe (Pasta)


Yield: 8 servings

½ lb fusilli (spirals) pasta
some   Kosher salt
some   Olive oil
1 lb ripe tomatoes, medium-diced
¾ cups good black olives, such as kalamata, 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 tablespoons red wine vinegar
6 tablespoons good olive oil
1   garlic clove, diced
1 tablespoon capers, drained
2 teaspoons kosher salt
¾ teaspoons freshly ground black pepper
1 cup freshly grated Parmesan cheese
1 cup packed basil leaves, julienned

Posted by Art99 on Feb 8, 2008


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. 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 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, sprinkle with the Parmesan cheese and basil, and toss well.

This salad sits well, so you can make it early in the day. Add the Parmesan and basil just before serving.

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