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Barefoot contessa pasta salad
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| Barefoot Contessa's Pasta with Sundried Tomatoes Ingredients | |
| 1/2 pound | fusilli, (spirals) pasta |
| Kosher salt | |
| Olive oil | |
| 1 pound | ripe tomatoes, medium-diced |
| 3/4 cup | good black olives, such as kalamata, pitted and diced |
| 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 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.
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