Saturday, August 30, 2014

Tomato and Mozzarella Pasta Salad

Macaroni salad can be a main meal as far as I'm concerned!

I've always had mayonnaise based macaroni salad and this one has an oil and vinegar dressing that sounds interesting to me.  I also love the addition of olives, mozzarella and tomatoes.

I'm thinking if I don't like the oil and vinegar dressing, it would most likely taste awesome with the addition of mayonnaise.


    • 1/2 pound fusilli (spirals) pasta
    • Kosher salt
    • Olive oil
    • 1 pound ripe tomatoes, medium-diced
    • 3/4 cup kalamata, pitted sliced in quarters length wise
    • 1 pound fresh mozzarella, medium-diced
    • 6 sun-dried tomatoes in oil, drained and chopped

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
    • 1 cup freshly grated Parmesan
    • 1 cup packed basil leaves, julienned


Cook the pasta in a large pot of boiling salted water. 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, toss. Toss with Parmesan and basil just before serving.

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