1lbpastacavatappi, rotini or fusilli - tortellini*
2lbsripe tomatoesmedium-diced
2lbs fresh mozzarelladiced
12sun-dried tomatoes in oildrained and chopped
2cups freshly grated Parmesan cheese
2cups basil leaves choppedor one large container
Dressing Ingredients
10sun-dried tomatoes in oildrained
4Tbspred wine vinegar
12Tbspolive oil
2garlic cloves
2tsp. capersdrained
1Tbsp kosher saltcan start with 2 tsp and go up from there
½tspground pepper
¾cupgood black olivesOPTIONAL - drained, pitted and diced
Instructions
For the salad
Bring a large stockpot to boil. Add a healthy amount of kosher salt right before adding the pasta. If using tortellini, either cook in a separate pan or add a few minutes later so that all the pasta ends up cooking at the same time.
Boil according to the package directions, checking it around 2 minutes before it's expected to be done.
Drain the pasta in a colander and set aside till cool.
Once the pasta is cool, add half of it to a large wide serving bowl along with half of the chopped tomatoes and cheese. Toss lightly and then add the remaining pasta, tomatoes and cheese.
For the dressing
Add all the dressing ingredients to a blender and process until smooth and incorporated.
Assemble the salad
Toss the salad with ¾ of the dressing, setting aside the remaining dressing if you're not serving it immediately.
Add the Parmesan and basil and toss lightly. Garnish with more Parm and basil.
Notes
If using tortellini, double the quantity. Cook according to package directions in boiling, salted water.
Feel free to experiment with pastas that are made from alternative grains, veggies or are plant-based.