Recipe of the Week!

I made this for some tailgating Thursday night, very good and very easy, give it a shot. The days of pasta salads are dwindling here but at least I have found some good additions to add to the repertoire.

Pasta with Sun-Dried Tomatoes Copyright, 2002, Barefoot Contessa Family Style, All Rights Reserved Show: Barefoot Contessa Episode: Pasta Bella

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 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.