I always love to try new recipes. Sometimes they’re good and sometimes they’re not – like the molasses and raisin bran muffin recipe I tried not too long ago. I will not be sharing that one with you! It seems that every time I try a barefoot contessa recipe I just can’t go wrong and I adore her more. I have adapted this recipe from her Family Style cookbook. I have doubled it for a large crowd and cut way back on the salt in the dressing. Feel free to add more salt in – just experiment yourself. I made this recently for my tennis team and they loved it – I hope you will, too.
sun-dried tomatoe pasta salad
Sun-dried Tomato Pasta Salad
Ingredients:
- 1 pound fusilli pasta
- 1 1/2 pound tomatoes, medium diced
- 1 1/2 cups black olive, sliced (I use plain ones, Ina prefers kalamata)
- 2 pounds fresh mozzarella, chunked
- 12 sun-dried tomatoes, drained and chopped up
- DRESSING:
- 10 sun-dried tomatoes
- 4 T. red wine vinegar
- 12 T. olive oil
- 2 cloves garlic, diced
- 2 t. capers, drained
- 1 t. kosher salt- add more if you desire
- pepper to taste
- 1 cup parmesan cheese, freshly grated
- 1 cup basil, julienned
Cooking Directions:
- Cook the pasta with salt & olive oil per package directions. Drain and cool.
- Add the tomatoes, olives, mozzarella and sun-dried tomatoes to the pasta.
- Dressing: Combine dressing ingredients in a food processor and process until almost smooth.
- Add dressing to pasta and mix. Toss with parmesan and basil.
- Feeds a large group of hungry tennis ladies. Enjoy!
{ 4 comments… add one }
Thanks for commenting, Gale!
I have made this recipe for my family on a few of our get-togethers and it is a HUGE hit. The amount I make is beyond reasonable so I can send some home with my ummarried adult sons…don’t they still need some of mama’s cookin? Thanks for sharing the recipe, Joan!
Thanks, Shelly!
This stuff is the best ever! Love it!