Barefoot Contessa Pasta With Sun-Dried Tomatoes - Ina Garten
photo by kiwidutch
- Ready In:
- 30mins
- Ingredients:
- 16
- Serves:
-
12
ingredients
- 1 lb fusilli (spiral)
- kosher salt
- olive oil
- 1 lb ripe tomatoes, cut in medium dice
- 1⁄4 cup good black olives, such as Kalamata, pitted and diced
- 1 lb fresh mozzarella cheese, cut in medium dice
- 6 sun-dried tomatoes packed in oil, drained and chopped
- 1 cup freshly grated parmesan cheese
- 1 cup packed basil leaves, cut in julienne
-
Dressing
- 5 sun-dried tomatoes packed in oil, drained
- 2 tablespoons red wine vinegar
- 6 tablespoons olive oil
- 1 -2 garlic clove, diced
- 1 teaspoon capers
- 2 teaspoons kosher salt
- 3⁄4 teaspoon fresh ground black pepper
directions
- Cook pasta in large pot of boiling, salted water with splash of oil. Boil 12 minutes, or according to directions on package. Drain well and allow to cool.
- Place pasta in bowl and add tomatoes, olives, mozzarella and chopped sun-dried tomatoes.
- To make dressing: Combine sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in food processor until almost smooth.
- Pour dressing over pasta, sprinkle with Parmesan and basil and toss well.
Reviews
-
Easily the best pasta salad I've ever had (and the only one I'll ever make again.) Easily. It's my absolute favorite thing to bring to summer a pot-luck/ picnic and is *always* a hit! <br/><br/>I also omit the olives, and typically double the recipe for the 'sauce' because otherwise I feel like it's a little dryer than I'd like... And, if I'm taking it to a potluck I typically double the entire recipe-- because, and believe me when I say this, you're *going to* want left overs.
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RECIPE SUBMITTED BY
kiwidutch
Netherlands