62
      Sunday
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      Monday
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      Tuesday
      73 / 60

      Tomato & Fresh Mozzarella Pasta Salad

      Fresh Mozzarella Pasta Salad thumbnail
      Fresh Mozzarella Pasta Salad thumbnail


      Ingredients:

      1/2 pound fusilli (spirals) pasta

      Kosher salt

      Olive oil

      1 pound ripe tomatoes, medium-diced

      3/4 cup kalamata, pitted sliced in quarters length wise

      1 pound 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 teaspoon capers, drained

      2 teaspoons kosher salt

      3/4 teaspoon freshly ground black pepper

      1 cup freshly grated Parmesan

      1 cup packed basil leaves, julienned

      Directions:

      Cook the pasta in a large pot of boiling salted water. 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, toss. Toss with Parmesan and basil just before serving.