Ingredients Jump to Instructions ↓

  1. 1/3 cup of olive oil

  2. 1/2 cup of drained, oil packed sun dried tomatoes

  3. 1/4 cup of red wine vinegar

  4. 1 tablespoon of capers

  5. 2 cloves of garlic chopped

  6. 1/2 teaspoon crushed red peppers

  7. 1 lb of fussili pasta

  8. 1 1/2- 2 cups chopped, seeded tomatoes

  9. 8 ounces of braided, marinated mozzarella chopped into 1/2 inch pieces. I use one from Trader Joes that has a good kick to it.

  10. 1 cup of packed fresh basil leaves

  11. 1 cup of freshly grated Parmesan cheese (about 3 ounces)

  12. 1/2 cup of minced, pitted black olives

Instructions Jump to Ingredients ↑

  1. Blend first 6 ingredients in a processor until tomatoes are coarsely chopped. Cook pasta in a large pot of salted, boiling water until tender but firm to bite. Drain pasta and transfer to a large bowl. Add dressing to hot pasta and toss to coat. Add chopped fresh tomatoes, mozzarella, basil, Parmesan and olives. Toss well, cover and chill for an hour. Bring to room temp before serving. Can be made 6 hours ahead.


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