Pasta Salad with Fresh and Oven-Dried Tomatoes
Ingredients
8 ounces (250 g) spiral pasta
1 teaspoon (5 mL) salt
1 tablespoon (15 mL) canola oil
1 pound (500 g) ripe tomatoes, seeded and cut in medium dice
3/4 cup (175 mL) good quality black olives, cut in medium dice
1 pound (500 g) fresh mozzarella cheese, cut in medium dice
6 oven- or sun-dried tomatoes, rehydrated and chopped
Dressing:
5 oven- or sun-dried tomatoes, rehydrated and chopped
2 tablespoons (30 mL) red wine vinegar
6 tablespoons (90 mL) canola or olive oil
1 garlic clove, chopped fine
1 teaspoon (5 mL) capers, diced (optional)
1 teaspoon (5 mL) salt
3/4 teaspoon (3 mL) freshly ground black pepper
Topping:
1 cup (250 mL) freshly grated parmesan cheese
1 cup (250 mL) packed julienned fresh basil leaves
Directions
Bring a large pot of water to boil; add salt and oil to keep pasta from sticking together. Keeping water at a rapid boil, gradually add pasta. Boil for 12 minutes, or according to package directions, stirring several times during cooking to prevent from sticking.
When pasta is al dente, drain and rinse with cold water to stop cooking process. Drain well, and allow to cool. Transfer pasta to a large bowl. Add diced ripe tomatoes, olives, mozzarella and 6 chopped oven-dried tomatoes. Stir to combine.
To make Dressing: In a food processor or blender, combine 5 oven-dried tomatoes, vinegar, oil, garlic, capers (if using), salt and pepper. Pulse or purée until almost smooth.
Pour dressing over pasta, sprinkle with parmesan and basil and toss well. Makes 6 to 8 servings.