Here's a summer salad with robust flavors.
Recipe information
Yield
Makes 8 servings
Ingredients
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
Need to make a substitution?
Preparation
Step 1
Blend first 5 ingredients in processor until tomatoes are coarsely chopped. Set dressing aside.
Step 2
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to large bowl. Add dressing to hot pasta; 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. Bring to room temperature before serving.)