Summer Salad

[roz]

I made this last night and it was SOOOOO good!

Pasta salad with sun dried tomatoes

3 Tbs olive oil
1/2 C oil-packed sun-dried tomatoes--use some of the oil for the dressing to taste--you need about 6 Tbs total
1/4 C red wine vinegar
1 tablespoon drained capers
2 garlic cloves, minced
1 pound fusilli pasta or small shells--I use brown rice pasta cause that's all I eat!
12 ounces tomatoes, coarsely chopped
8 ounces fresh water-packed mozzarella cheese, drained, cut into 1/2-inch pieces
1 C (packed) fresh basil leaves, thinly sliced
1 C freshly grated Parmesan cheese (about 3 ounces)
1/4 cup minced pitted Kalamata olives
Artichoke hearts--canned or jarred in water (not marinated in oil)--use two or three and save the rest for other salads

Blend first 5 ingredients in processor until tomatoes are coarsely chopped. Set dressing aside.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to large bowl. Add dressing to hot pasta; toss to coat. Cool, stirring occasionally. Add chopped fresh tomatoes, mozzarella, basil, Parmesan, artichokes and olives; toss. Season to taste with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before serving.)

This would serve 8. I halved it easily and had lunch for two from it as leftovers (it's better as it marinates!).

I have several different kinds of basil growing and used them all!

I love summer salads!