Garden Tomato Pasta Salad
Ingredients
- ½ lb fusilli pasta or Orzo or another short-cut pasta
- 1 lb Fresh tomatoes, I prefer a smaller size heirloom tomato or use cherry tomatoes
- ¾ cup kalamata olives
- 1 lb pearl mozzarella you can use a ball of mozzerella and dice it large
- ¾ cup fresh basil leaves, julienned or sliced thinly
- 8 Julienned sundried tomatoes in oil, drained and chopped
For the pasta dressing
- 10 Julienned sundried tomatoes in oil, drained
- 2 tbsp red wine vinegar
- ⅓ cup olive oil or avocado oil
- 2-3 cloves fresh garlic, peeled and smashed
- 2 tsp capers, drained and rinsed
- salt and pepper to taste
For topping
- ½ cup frehshly grated parmesan cheese
Instructions
- Cook the pasta according to package directions, with lots of salt and a drizzle of oil in the water to prevent sticking. After cooking the pasta, drain it and rinse it with cold water. Drain well, then set aside.
- Place the cooked pasta in a large bowl and add the fresh tomatoes, mozzarella pearls, olives, basil, and sun-dried tomatoes.
- In a food processor or blender, add the sun-dried tomatoes, vinegar, olive oil, garlic, and capers. Pulse until almost smooth, but still contains a little texture.Salt and pepper to taste.Pour over the pasta salad and toss everything together.
- Sprinkle the top with parmesan cheese and serve chilled. Lasts well in the fridge for 3 days.