Ingredients for Pasta Salad With Mozzarella Sun Dried Tomatoes And Olives
- 1/4 cup olive oil
- Sun Dried Tomato Packed In Oil
- 2 tablespoons red wine vinegar
- Capers
- 1 clove garlic
- Fusilli
- Tomatoes
- Mozzarella Cheese
- Fresh Basil Leaf
- Parmesan Cheese
- Oil Cured Black Olive
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How to Make Pasta Salad With Mozzarella Sun Dried Tomatoes And Olives
- Combine 1/4 cup olive oil, 2 tablespoons red wine vinegar, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, and 1 clove garlic in a food processor. Pulse until the sun-dried tomatoes are coarsely chopped but not pureed. Set the dressing aside.
- Cook 1 pound pasta (such as rotini or farfalle) according to package directions until al dente. Drain the pasta and transfer it to a large bowl.
- Pour the dressing over the hot pasta and toss to coat evenly.
- Let the pasta cool completely, stirring occasionally, about 20 minutes.
- Add 1 pint cherry or grape tomatoes, halved; 8 ounces fresh mozzarella, torn into bite-sized pieces; 1/2 cup fresh basil leaves, chopped; 1/4 cup grated Parmesan cheese; and 1/2 cup Kalamata olives, pitted and halved. Gently toss to combine.
- Season generously with salt and freshly ground black pepper to taste.
- Cover and refrigerate for at least 6 hours or overnight to allow the flavors to meld. (Can be made up to 2 days ahead).
- Bring to room temperature before serving.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
12g
Fat
38g
Carbs
15g
