Sun-Dried-Tomato Pasta Salad

By Katie Sweeney
The Details
Yield6 to 8 servings

Adapted from Ina Garten

INGREDIENTS

    • 12 sun-dried tomatoes in oil, drained and divided
    • 2 tablespoons red wine vinegar
    • 6 tablespoons olive oil
    • 1 garlic clove, coarsely chopped
    • 1 teaspoon capers, drained
    • Kosher salt, to taste
    • 3/4 teaspoon freshly ground black pepper
    • 1/2 pound orecchiette or other small pasta
    • 1/2 pound cherry tomatoes, halved
    • 1/2 pound fresh mozzarella, medium-diced
    • 3/4 cup good black olives, such as kalamata, pitted and diced (optional)
    • 1 cup freshly grated parmesan
    • 1 cup packed basil leaves, julienned

    INSTRUCTIONS

    1. Add half the sun-dried tomatoes, all the vinegar, olive oil, garlic, capers, 2 teaspoons salt, and pepper to a food processor, and process until almost smooth.

    2. Cook the pasta according to the directions on the package in a large pot of seasoned boiling water until al dente. Drain well, then toss with the dressing in a large mixing bowl. Meanwhile, mince the remaining sun-dried tomatoes.

    3. Add the tomatoes, mozzarella, olives (if using), remaining sun-dried tomatoes, parmesan, and basil to the salad. Toss to distribute evenly. Season to taste with salt.

    4. Serve at room temperature.