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Sun-Dried-Tomato Pasta Salad

Sun-Dried-Tomato Pasta Salad

Adapted from Ina Garten

Sun-Dried-Tomato Pasta Salad

Ingredients

  1. 12 sun-dried tomatoes in oil, drained and divided
    2 tablespoons red wine vinegar
    6 tablespoons olive oil
    1 garlic clove, coarsely chopped
    1 teaspoon capers, drained
    Kosher salt, to taste
    3/4 teaspoon freshly ground black pepper
    1/2 pound orecchiette or other small pasta
    1/2 pound cherry tomatoes, halved
    1/2 pound fresh mozzarella, medium-diced
    3/4 cup good black olives, such as kalamata, pitted and diced (optional)
    1 cup freshly grated parmesan
    1 cup packed basil leaves, julienned

Directions

  1. Add half the sun-dried tomatoes, all the vinegar, olive oil, garlic, capers, 2 teaspoons salt, and pepper to a food processor, and process until almost smooth.
  2. Cook the pasta according to the directions on the package in a large pot of seasoned boiling water until al dente. Drain well, then toss with the dressing in a large mixing bowl. Meanwhile, mince the remaining sun-dried tomatoes.
  3. Add the tomatoes, mozzarella, olives (if using), remaining sun-dried tomatoes, parmesan, and basil to the salad. Toss to distribute evenly. Season to taste with salt.
  4. Serve at room temperature.
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