I made this to use up a lot of items in my kitchen, now that we’re moving in a few days, but it turned out really good! My biggest substitution was using sun dried tomatoes from a pouch that I rehydrated in water in the microwave for 2 minutes. They were just fine for the dressing, but a little mushy for the actual salad. This was really good warm, but better at room temp. I wouldn’t want to refrigerate the tomatoes, so I only put in as many tomatoes as we would eat today. Then tomorrow, I’ll add more!
Sun Dried Tomato Pasta Salad (Ina)
1/2 pound fusilli (spirals) pasta
1 pound ripe tomatoes, medium-diced (I used 2 for today, and I’ll add more tomorrow)
3/4 cup good black olives, such as kalamata, pitted and diced (Left out)
1 pound fresh mozzarella, medium-diced (Left out, but would definitely add next time)
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 (Left out because I didn’t have, I will add them next time)
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan (I didn’t use that much)
1 cup packed basil leaves, julienned
- 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 and basil, and toss well.