Pasta Salad With Mozzarella, Sun-Dried Tomatoes And Olives
Serves: 8
Ingredients:
¾ cup olive oil
1 cup drained oil-packed sun-dried tomatoes
½ cup balsamic vinegar
2 tablespoons drained capers
2 garlic cloves, minced
1 pound cooked fusilli pasta
1 pint cherry tomatoes, halved
½ cup minced pitted Kalamata olives
2 cups drained artichoke hearts
2 cups blanched chopped broccoli
8 ounces fresh water-packed mozzarella cheese, drained, cut into ½-inch pieces
1 cup (packed) fresh basil leaves, thinly sliced
1 cup freshly grated Parmesan cheese, preferably Parmigiano-Reggiano
Preparation:
Blend first 5 ingredients in processor until sun-dried tomatoes are coarsely chopped. In a large bowl, combine dressing and pasta. Toss to coat well. Add remaining ingredients. This can be made 6 hours ahead and kept in the refrigerator. Bring to room temperature before serving.
Recipe developed by Jill Polay.
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Baby Shower Menu and Recipes written by Jill Polay. Jill is a food writer and mom living, eating, and playing in Central Oregon. Prior to becoming a mama, she owned Holistic Gourmet Cooking School at Lake Tahoe, California.
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