Sundried Tomato Pasta Salad

I like making different pasta salads, like my South of the Border Pasta Salad, or this Antipasto Pasta Salad. So when I was given a new pasta salad to try in last weeks Taste of Home Cooking Recipe Swap (click here to see all of the recipes shared), I was excited to try it. And with the holiday weekend cooking fest underway, the timing was perfect.



The recipe was submitted by the author of the blog My Kitchen Rx. I made a few changes, noted in italics below.



The Dressing

• 1 7oz jar sundried tomatoes, with the oil
• 4 cloves garlic
• 3 tbsp red wine vinegar
• 1 c extra virgin olive oil
• Salt and pepper, to taste
• Added: 4 large basil leaves

In a food processor, combine the sundried tomatoes in their oil, garlic, salt, pepper, basil, and vinegar until the tomatoes are chopped. Drizzle in the olive oil and continue pulsing until everything is combined. Note: I probably used a bit less olive oil than the recipe called for since I used the flavorful oil from the sundried tomatoes. This made a lot more dressing than I needed, but it will last in the fridge for a bit.



The Salad

• 16 oz corkscrew pasta
• 1/2 lb cubed mozzarella
  
  
• 1 pint cherry tomatoes cut into halves
• 10-15 leaves basil, chopped or julienne (I did a chiffonade)
• 1.5 c grated Parmesan cheese (I totally forgot to add this before serving, and didn't miss it)

Cook the pasta, drain, rinse under cold water until no longer hot. Toss with some of the dressing, the mozzarella, tomatoes, and basil. Add more dressing as needed. Chill before serving, adjust dressing if needed.

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This was a really good recipe - everyone loved it. It had a nice tang from the sundried tomatoes, and was so fresh and summery with the basil and tomatoes. I will definitely make this again.