Ingredients
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6 tablespoons olive oil
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1/2 cup sun-dried tomato packed in oil, drained
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1/4 cup red wine vinegar
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2 cups cherry tomatoes, halved
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8 ounces water-packed fresh mozzarella cheese, drained and cut into 1/2 inch pieces
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1 cup fresh basil leaf, thinly sliced
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1 tablespoon capers, drained
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1 lb medium pasta shell
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1 garlic clove, minced
Instructions
- Bring large pot of water to a boil.
- Meanwhile, in a food processor, make dressing: combine all dressing ingredients.
- Process until sun dried tomatoes are coarsely chopped.
- Transfer to small bowl and set aside.
- Add one teaspoon of salt and pasta to boiling water, stirring occasionally to prevent sticking.
- Cook until pasta is tender (about 11 min.) and drain well.
- Transfer to a 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.