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This pasta salad has many of my favorites all wrapped up in one dish. I love olives, fresh mozzarella, basil, Parmesan & sun-dried tomatoes. I knew, before I ever made it, that I'd love it.
I first made it for Bozo #2's birthday party back in June. Then, again this weekend, for a small catering job I was doing.
Because I was making a large batch, the photos show higher quantities than what the recipe calls for. So, just ignore that & follow the recipe below for the correct proportions. Or, double it, for a large crowd, like I did here.
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Begin by making the sun-dried tomato dressing. Drain 1/2 cup of oil-packed sun-dried tomatoes. Into the bowl of a food processor, add 1 clove of chopped garlic,
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1 tablespoon of drained capers,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1WmO7x76xRhWh-BaYxJJK38HOypl1_eLdDNpsXXvMM-OUcGAz50CKaSQleiVb5Ifw_qhSX1456rwgXnVGx8mWT78r-jaQb5b2FffPfwMh7XPybluY3gQk2BtRgpefRureF3qMDjWP162E/s400/sun3%253A341.jpg)
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2 tablespoons of red wine vinegar & 6 tablespoons of olive oil.
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Add in the sun-dried tomatoes,
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and process until the tomatoes are coarsely chopped. Set the dressing aside for now. Next, bring a large pot of salted water to boil & cook 1 pound of Campanelle pasta. You can use any pasta you'd like, but I love the shape of this pasta & it holds the dressing very well. Cook until barely al dente. I do 1-2 minutes less than the package instructions. Drain the pasta & pour into a large mixing bowl.
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Stir in the dressing, while the pasta is still hot. The hot pasta will soak up the dressing as it sits. Let it cool to room temperature, stirring occasionally.
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While the pasta is cooling, start the other ingredients. Add 1/2 cup of pitted & halved oil-cured black olives to a separate mixing bowl. Next, add in 8 ounces of fresh mozzarella cheese {cubed},
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1 large red-ripe tomato {diced}, 1 cup of thinly sliced fresh basil leaves,
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and 1 cup freshly grated Parmigiano-Reggiano cheese.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCaiOYbzmgbCBd_lHM1WsmbTtXvtWycn6TbuHxbdL9KaI3xIHqiFVLvjWYX_fOjRTMdfSjkMjiaOABv4n2wGYjf7MVe9J4kxqqNCZaQaUl0Ziq9jIPletYl3Gfp4mC90kttIGU2KE17Uzv/s800/pasta%253A710.jpg)
Add to the mixing bowl with the pasta & stir to combine.
Transfer to a serving bowl & serve at room temperature.
Pasta Salad with Mozzarella, Sun-Dried Tomatoes & Olives
Adapted from Bon AppétitMakes 12 servings
6 tablespoons olive oil
1/2 cup oil-packed sun-dried tomatoes, drained
2 tablespoons red wine vinegar
1 tablespoons capers, drained
1 clove garlic, chopped
1 pound Campenelle pasta
1 large red-ripe tomato, diced
8 ounces fresh mozzarella cheese, cut into chunks
1 cup thinly sliced fresh basil leaves
1 cup freshly grated Parmigiano-Reggiano cheese
1/2 cup oil-cured black olives, pitted & halved
Add the olive oil, sun-dried tomatoes, red wine vinegar, capers, & garlic to the bowl of a food processor. Blend until the tomatoes are coarsely chopped. Set aside.
Bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain & transfer to a large mixing bowl. Add the dressing & toss to coat. Cool to room temperature, tossing occasionally.
Add the tomatoes, mozzarella, basil, Parmesan, & olives. Toss to combine. Taste & season with salt & pepper, if needed.
Click here for the printable recipe.
9 comments:
This looks great! I really love all of those ingredients, too.
Hello!
I believe I'm new to your blog. I found you on TasteSpotting and, man-oh-man, I'm glad I did. Your recipes are fantastic!!!!!!!! This one in particular has my tummy jumping, wanting to eat the photo!
I really like your photography and your recipes. I'll continue to visit you :)
This looks exactly like the Barefoot bloggers recipe this month...
Like Marta I saw you on tastespotting and thought I'd take a closer look as this pasta has all my favorite ingredients! Love it!
How do you think it work substituting balsamic vinegar for red wine?
Yes, I think using balsamic would work.
That pasta sounds so tasty! It is just packed with flavour.
Brenkt~It's funny, because as I was making it, I thought it was similar to a recipe of BFC's I had tried before.
Sure enough, it is very similar.
This one is from Bon Appetit, 2000.
I'm making this tonight! Just printed out the recipe...yeehaw!
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