This weeks recipe comes from Cat of Delta Whiskey. She has chosen Ina's Pasta with Sundried Tomatoes recipe, which can be found in Barefoot Contessa Family Style on page 58.
I was excited to try this recipe. I have used sundried tomatoes once in a salad dressing. For some reason I was thinking this was a warm pasta meal. I was thoroughly excited to see it as a cool pasta "salad". I think this would be a great summertime pasta salad. Hmm, when are we having a cookout next.
Pasta with Sundried Tomatoes
1/2 pound fusilli (spirals) pasta
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.