Tomato Pasta Salad
Ingredients:
- sun dried tomatoes in oil, drained, divided - 12
- red wine vinegar - 2 T
- olive oil - 6 T
- garlic, coarsely chopped - 1 clove
- capers, drained or green olives, pitted, chopped - 1 tsp
- Kosher salt - to desired taste
- freshly ground black pepper - 3/4 tsp
- small pasta, (orecchiette, etc) - 1/2 pound
- cherry tomatoes, halved - 1/2 pound
- fresh mozzarella, medium diced - 1/2 pound
- kalamata olives, diced - 3/4 cup
- fresh grated parmesan - 1 cup
- basil leaves, julienned - 1 cup packed
Instructions:
Prepare dressing -- in a food processor, combine 1/2 of sun dried tomatoes, vinegar, olive oil, garlic, capers, 2 tsp salt and pepper, process until almost smooth.
Cook pasta in salted water per package directions until al dente. Drain well, place pasta in a large bowl, add dressing; toss to combine. Mince remaining sun-dried tomatoes.
Add tomatoes, mozzarella, olives, remaining sun dried tomatoes, parmesan and basil; toss. Season to taste with salt. Serve at room temperature.
