Pasta Salad With Mozzarella, Sun-Dried Tomatoes And Olives

Recipe Ingredients

1 lb	454g / 16oz	Medium pasta shells
2 cups	125g / 4.4oz	Halved red and yellow cherry tomatoes
8 oz	227g	Fresh water-packed mozzarella - drained, and
		Cut into 1/2" pieces
1 cup	40g / 1.4oz	Fresh basil leaves - thinly sliced
1/2 cup	73g / 2.6oz	Freshly-grated Parmesan cheese
1/2 cup	73g / 2.6oz	Chopped kalamata olives - (abt 20 olives)
		Dressing
6 tablespoons	90ml	Olive oil
1/2 cup	118ml	Oil-packed sun-dried tomatoes - drained
1/4 cup	59ml	Red wine vinegar
1 tablespoon	15ml	Drained capers
1		Garlic clove - minced

Recipe Instructions

Bring large pot of water to a boil. Meanwhile, in food processor, make dressing. Combine all dressing ingredients. Process until sun-dried tomatoes are coarsely chopped. Transfer to small bowl and set aside.

Add 1 teaspoon salt and pasta to boiling water, stirring to prevent sticking. Cook until pasta is just tender, about 11 minutes. Drain well and transfer to large serving bowl.

Add dressing to hot pasta and toss to coat. Let cool, stirring occasionally. Add tomatoes, mozzarella, basil, Parmesan and olives. Season to taste with salt and pepper. Toss to mix and serve at room temperature.

This recipe yields 8 servings.

Per Serving: 310 Cal; 14g Prot; 19g Total Fat (6 Sat. Fat); 22g Carb.; 20mg Chol; 646mg Sod.; 2g Fiber.

Source:
Vegetarian Times, June 2001

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