Sun Dried Tomato Pasta Salad
Your search for the perfect pasta salad has ended. Adapted from The Barefoot Contessa.
Servings 10
Ingredients
Salad Ingredients
- 1 lb pasta cavatappi, rotini or fusilli - tortellini*
- 2 lbs ripe tomatoes medium-diced
- 2 lbs fresh mozzarella diced
- 12 sun-dried tomatoes in oil drained and chopped
- 2 cups freshly grated Parmesan cheese
- 2 cups basil leaves chopped or one large container
Dressing Ingredients
- 10 sun-dried tomatoes in oil drained
- 4 Tbsp red wine vinegar
- 12 Tbsp olive oil
- 2 garlic cloves
- 2 tsp. capers drained
- 1 Tbsp kosher salt can start with 2 tsp and go up from there
- ½ tsp ground pepper
- ¾ cup good black olives OPTIONAL - 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.