Friday, July 9, 2010

delicious summer pasta salad.

One evening, while dining with my fabulous girlfriends, we discussed how tired we were of preparing the same old dinners for our families.  It's not that the darlings mind eating the same repetitious meal week after week, but that we are so bored with cooking the same old meal week after week...

Enter The Barefoot Contessa.  She regularly saves me from cooking boredom.  This recipe is a family favorite which I highly recommend.  Make it for your family this weekend...

serves 6 to 8

1/2 pound fusilli (spirals) pasta  *I use whole wheat, its delicious!
Kosher Salt
Olive oil
1 pound ripe tomatoes, medium-diced *I use Romas 
3/4 cup good black olives, pitted and diced *I serve these on the side
1 lb fresh mozzarella cheese, medium-diced 
6 sun-dried tomatoes in oil, drained and chopped

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 teaspoon kosher salt *I use 1 teaspoon
3/4 teaspoon freshly ground black pepper

1 cup freshly grated Parmesan cheese
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 cheese and basil, and toss well. 

This is a very fast and easy recipe...I hope you enjoy it.

1 comment:

the Provident Woman said...

That looks amazing. I may have to try this one.

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