Pasta Salad with Fresh Mozzarella, Sun-Dried Tomatoes & Olives

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.

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,

1 tablespoon of drained capers,

2 tablespoons of red wine vinegar & 6 tablespoons of olive oil.

Add in the sun-dried tomatoes,

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.

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.

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},

1 large red-ripe tomato {diced}, 1 cup of thinly sliced fresh basil leaves,

and 1 cup freshly grated Parmigiano-Reggiano cheese.

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 Appétit
Makes 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.