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Barefoot Contessa Pasta With Sun Dried

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Ingredients

Adjust Servings:
1 lb fusilli (spiral)
kosher salt
olive oil
1 lb ripe tomatoes, cut in medium dice
1/4 cup good black olives, such as kalamata, pitted and diced
1 lb fresh mozzarella cheese, cut in medium dice
6 sun-dried tomatoes packed in oil, drained and chopped
1 cup freshly grated parmesan cheese
1 cup packed basil leaves, cut in julienne
5 sun-dried tomatoes packed in oil, drained
2 tablespoons red wine vinegar
6 tablespoons olive oil
1 - 2 garlic clove, diced
1 teaspoon capers

Nutritional information

369
Calories
170 g
Calories From Fat
19 g
Total Fat
7.6 g
Saturated Fat
37.2 mg
Cholesterol
695.3 mg
Sodium
32.2 g
Carbs
2.1 g
Dietary Fiber
2.5 g
Sugars
17.3 g
Protein
145g
Serving Size

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Barefoot Contessa Pasta With Sun Dried

Features:
    Cuisine:

    I made this for a dinner party and it was a hit! I added some diced pepperoni to it which just pushed it over the top -- there was none left. Definitely going to make it again ... and again.

    • 50 min
    • Serves 12
    • Easy

    Ingredients

    Directions

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    Barefoot Contessa Pasta With Sun-Dried Tomatoes – Ina Garten, Wonderful dish for the summer and your fresh tomatoes This recipe serves 12, so you may want to cut in half for smaller servings Please note: this is an adopted recipe and I have just made it myself Findings: used different pasta since it’s what I had to hand, and this made quite a large serving bowl filled to the top, and fusilli would have been easier to mix so it’s the better choice Taste? (dreamy look coming over me) awesome if you love sundried tomatoes you gonna Looooove this ! I doubled the dressing, (more garlic is good) but left the capers to be added at the end by those who like them the bowl with the dressing would probably have been licked clean if only the others would have left one of us at the table alone LOL ! the dressing and the pasta compliment each other perfectly We totally adored this recipe, I hope that you do too 🙂 ZWT REGION: Italy , I made this for a dinner party and it was a hit! I added some diced pepperoni to it which just pushed it over the top — there was none left Definitely going to make it again and again , If I’m making this to take to a large summer picnic, can I make it the night before and refrigerate without losing its pizazz? Also, what’s the best way to make this type of salad for a huge group — of 150 people?


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    Steps

    1
    Done

    Cook Pasta in Large Pot of Boiling, Salted Water With Splash of Oil. Boil 12 Minutes, or According to Directions on Package. Drain Well and Allow to Cool.

    2
    Done

    Place Pasta in Bowl and Add Tomatoes, Olives, Mozzarella and Chopped Sun-Dried Tomatoes.

    3
    Done

    to Make Dressing: Combine Sun-Dried Tomatoes, Vinegar, Olive Oil, Garlic, Capers, Salt and Pepper in Food Processor Until Almost Smooth.

    4
    Done

    Pour Dressing Over Pasta, Sprinkle With Parmesan and Basil and Toss Well.

    Avatar Of Ivy Hoffman

    Ivy Hoffman

    Plant-based chef specializing in vibrant and nourishing vegan dishes.

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