Pasta Salad with Mozzarella, Sun-Dried Tomatoes & Olives
Because this Makes 12 servings, you don't to feel bad about the Cheese. You Have the control, after all, right?
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.