Sundried Tomato Pasta Salad

[Guest guest]

I made this today for dinner at my in-laws. I omitted the cheeses to make

it vegan and never told anyone. It was gobbled up by EVERYONE (I'm the only

vegan) and they kept going back for more! Everyone loved it! It will go in

my favorites file! And fortunately I usually have these ingredients on

hand, so it will be great as a quick lunch!

 

From an Ina Garten recipe.

 

1/2 pound fusilli pasta

kosher salt

olive oil

1# ripe tomatoes, medium-diced

3/4 c. good black olives, such as kalamata, pitted and diced

1# fresh mozzarella, medium-diced (I omitted this)

6 sun-dried tomatoes in oil, drained and chopped

 

Dressing:

6 sundried tomatoes in oil, drained

2 tbsp red wine vinegar

6 tbsp olive oil

1 clove garlic, diced

1 tsp capers, drained

2 tsp kosher salt (I will probably only put 1 tsp next time - it was salty

with the olives and capers - for ME to say something is salty, it must be

salty)

3/4 tsp freshly ground black pepper

 

1 cup freshly grated parmesan cheese (I omitted this, too, and would have

regardless of being vegan - this is way too much stinky cheese for me!

Blah!)

1 cup packed fresh basil leaves, julienned

 

Cook the pasta in boiling salted water with a splash of olive oil to keep it

from sticking. Cook according to package directions; drain and allow to

cool.

 

Place cooled pasta in a bowl with tomatoes, sundried tomatoes, olives, and

mozzarella (if using).

 

For dressing, combine ingredients in a blender and process until smooth.

 

Pour dressing over the pasta; sprinkle with Parmesan cheese (if using) and

basil and toss well. Serve.

 

 

Ginger