Pasta Salad With Fresh Mozzarella Basil Sun Dried Tomato Dressing Recipes

SUN-DRIED TOMATO & FRESH MOZZARELLA PASTA SALAD

Sun-Dried Tomato & Fresh Mozzarella Pasta Salad image

A great non mayo pasta salad that's a little more posh than the norm. Especially nice if you are a fan of sun-dried tomatoes and fresh mozzarella.

Provided by kleigh83

Categories Lunch/Snacks

Time 21m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

6 tablespoons olive oil
1/2 cup sun-dried tomato packed in oil, drained
1/4 cup red wine vinegar
1 tablespoon capers, drained
1 garlic clove, minced
1 lb medium pasta shell
2 cups cherry tomatoes, halved
8 ounces water-packed fresh mozzarella cheese, drained and cut into 1/2 inch pieces
1 cup fresh basil leaf, thinly sliced
1/2 cup freshly grated parmesan cheese
1/2 cup chopped kalamata olive

Steps:

Bring large pot of water to a boil.
Meanwhile, in a food processor, make dressing: combine all dressing ingredients.
Process until sun dried tomatoes are coarsely chopped.
Transfer to small bowl and set aside.
Add one teaspoon of salt and pasta to boiling water, stirring occasionally to prevent sticking.
Cook until pasta is tender (about 11 min.) and drain well.
Transfer to a large serving bowl.
Add dressing to hot pasta and toss to coat.
Let cool, stirring occasionally.
Add tomatoes, mozzarella,basil, Parmesan, and olives.
Season to taste with salt and pepper.
Toss to mix and serve at room temperature.

Nutrition Facts : Calories 446.2, Fat 21.1, SaturatedFat 6.6, Cholesterol 27.9, Sodium 401.9, Carbohydrate 47.4, Fiber 3.2, Sugar 2.4, Protein 17.1

PASTA SALAD WITH MOZZARELLA, SUN-DRIED TOMATOES AND OLIVES

Pasta Salad with Mozzarella, Sun-Dried Tomatoes and Olives image

Yield Makes 8 servings

Number Of Ingredients 11

Ingredients

6 tablespoons olive oil
1/2 cup drained oil-packed sun-dried tomatoes
1/4 cup red wine vinegar
1 tablespoon drained capers
1 garlic clove, minced
1 pound fusilli pasta
12 ounces tomatoes, coarsely chopped
8 ounces fresh water-packed mozzarella cheese, drained, cut into 1/2-inch pieces
1 cup (packed) fresh basil leaves, thinly sliced
1 cup freshly grated Parmesan cheese (about 3 ounces)
1/2 cup minced pitted oil-cured black olives

Steps:

Blend first 5 ingredients in processor until tomatoes are coarsely chopped. Set dressing aside.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to large bowl. Add dressing to hot pasta; toss to coat. Cool, stirring occasionally. Add chopped fresh tomatoes, mozzarella, basil, Parmesan and olives; toss. Season to taste with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before serving.)

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