Pasta with Sun-Dried Tomatoes
This easy and refreshing pasta dish combines fusilli with vibrant fresh tomatoes, creamy mozzarella, and briny Kalamata olives. A robust dressing, crafted from sun-dried tomatoes, red wine vinegar, olive oil, garlic, and capers, coats the pasta. Finished with Parmesan and fresh basil, it's a quick, flavorful, and versatile meal perfect for any occasion, served chilled or at room temperature.
Equipment
- 1 Large Pot For cooking pasta
- 1 Colander For draining pasta
- 1 Large Mixing Bowl For combining pasta and ingredients
- 1 Food Processor For preparing the dressing
- 1 Chef's Knife and Cutting Board For dicing ingredients
Ingredients
Main
- 1/2 pound fusilli spirals 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 fresh mozzarella medium-diced
- 6 sun-dried tomatoes in oil drained and chopped
- 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
- 1 cup freshly grated Parmesan
- 1 cup packed basil leaves julienned
Instructions
- 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.
Notes
For best results, ensure the pasta is completely drained and cooled before mixing; this prevents a gummy texture and allows the pasta to properly absorb the vibrant dressing without wilting the fresh mozzarella and basil. The quality of your olive oil and sun-dried tomatoes is paramount here, as they form the backbone of the dish's flavor profile. When making the dressing, process until 'almost smooth' – a slight texture from the sun-dried tomatoes adds character. Hold off on adding the basil until just before serving to preserve its freshness and bright green color. This dish benefits greatly from resting for at least 30 minutes at room temperature, allowing the flavors to meld beautifully. It's excellent served chilled or at room temperature, making it ideal for picnics or meal prep.