This was my first recipe to try with Barefoot Bloggers. I love Ina Garten. She can come off a bit pretentious. But, her recipes are always wonderful. I could look at her cookbooks all day long. The photographs of the food and table settings are always just stunning.
At any rate, we really enjoyed the pasta salad. I must admit, it isn’t something I would have picked out on my own to try. But, I’m glad this recipe was chosen this month because it truly is a keeper!
Mix in a chopped grilled chicken breast, a can of tuna, or even a bit of salami and it’s a great summer dinner. Or, it keeps well for a few days to eat for lunch through out the week.
Ina’s Sun-Dried Tomato Pasta Salad
1 lb dried pasta
Kosher salt
Olive oil
1 pound ripe tomatoes, medium-diced
3/4 cup good black olives, such as kalamata, pitted and diced
1 pound whole milk mozzarella, medium-diced
6 sun-dried tomatoes in oil, drained and chopped
1 cup freshly grated Parmesan
1 cup packed basil leaves, julienned
For the dressing:
5 sun-dried tomatoes in oil, drained
2 tablespoons red wine vinegar
6 tablespoons good olive oil
1 garlic clove, diced
1 teaspoon capers, drained
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.
Source: Ina Garten, Barefoot Contessa Family Style
