Pasta Salad with Mozzarella, Sun-Dried Tomatoes and Olives Recipe

Name: Pasta Salad with Mozzarella, Sun-Dried Tomatoes and Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 Tbs. olive oil; 1/2 cup oil-packed sun-dried tomatoes, drained; 1/4 cup red wine vinegar; 1 Tbs. drained capers; 1 clove garlic, minced; 1 lb. medium pasta shells; 2 cups halved red and yellow cherry tomatoes; 8 oz. fresh water-packed mozzarella, drained and cut into 1/2-inch pieces; 1 cup fresh basil leaves, thinly sliced; 1/2 cup freshly grated Parmesan cheese; 1/2 cup chopped kalamata olives (approximately 20 olives)

Servings: persons

6 Tbs. olive oil
1/2 cup oil-packed sun-dried tomatoes, drained
1/4 cup red wine vinegar
1 Tbs. drained capers
1 clove garlic, minced
1 lb. medium pasta shells
2 cups halved red and yellow cherry tomatoes
8 oz. fresh water-packed mozzarella, drained and cut into 1/2-inch pieces
1 cup fresh basil leaves, thinly sliced
1/2 cup freshly grated Parmesan cheese
1/2 cup chopped kalamata olives (approximately 20 olives)

1
Bring large pot of water to a boil.
2
Meanwhile, in food processor, make dressing: combine all dressing ingredients.
3
Process until sun-dried tomatoes are coarsely chopped.
4
Transfer to small bowl and set aside.
5
Add 1 teaspoon salt and pasta to boiling water, stirring to prevent sticking.
6
Cook until pasta is just tender, about 11 minutes.
7
Drain well and transfer to large serving bowl.
8
Add dressing to hot pasta and toss to coat.
9
Let cool, stirring occasionally.
10
Add tomatoes, mozzarella, basil, Parmesan and olives.
11
Season to taste with salt and pepper.
12
Toss to mix and serve at room temperature.

2003

kcal

Calories

166

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 Tbs. olive oil, 1/2 cup oil-packed sun-dried tomatoes, drained, 1/4 cup red wine vinegar, 1 Tbs. drained capers, and more.

Yes, Pasta Salad with Mozzarella, Sun-Dried Tomatoes and Olives falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pasta Salad with Mozzarella, Sun-Dried Tomatoes and Olives

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