Ingredients:1/2 pound fusilli (spirals) pastaKosher saltOlive oil1 pound ripe tomatoes, medium-diced3/4 cup kalamata, pitted sliced in quarters length wise1 pound fresh mozzarella, medium-diced6 sun-dried tomatoes in oil, drained and choppedFor the dressing:5 sun-dried tomatoes in oil, drained2 tablespoons red wine vinegar6 tablespoons good olive oil1 garlic clove, diced1 teaspoon capers, drained2 teaspoons kosher salt3/4 teaspoon freshly ground black pepper1 cup freshly grated Parmesan1 cup packed basil leaves, juliennedDirections: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.
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