Pasta Salad with Mozzarella, Sun-Dried Tomatoes & Olives

by Brennans Market Admin

Serving Size: Serves 8


6 Tablespoons Extra Virgin Olive Oil

1/2 cup drained oil-packed sun-dried tomatoes

1/4 cup Red Wine Vinegar

1 Tablespoons 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 (about 3 ounces) freshly grated Parmesan cheese

1/2 cup Pitted Kalamata Olives, sliced

Adapted From:

The perfect pasta salad. This one will become a family favorite

Blend first 5 ingredients in processor 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 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.)