Continuing from my post last Sunday, here is another great recipe for a Fourth of July BBQ! I used to think I didn’t like pasta salad, but turns out, I just don’t like the traditional mayonnaise based ones. But if you take out the mayonnaise, I’m a big pasta salad fan. A friend had made one last year for the Fourth that I loved, and after a lot of research I think I found a similar one.
Recipe adapted from here.
6 tablespoons olive oil
1/2 cup drained oil-packed sun-dried tomatoes
1/4 cup red wine vinegar (I ran out and did half regular vinegar, and totally tasted fine)
1 tablespoons drained capers
2 garlic cloves
1 pound fusilli pasta
2-3 tomatoes, coarsely chopped
8 ounces fresh mozzarella, cut into small pieces
1 cup fresh basil leaves, chopped
1 cup grated Parmesan
1/2 cup pitted black olives, chopped
1. Put all of the dressing ingredients in a Cuisinart and pulse until smooth. Set aside.
2. Cook pasta according to directions on the box. Drain, and transfer to a large bowl. Pour the dressing over the hot pasta and mix. Add the tomatoes, mozzarella, basil, Parmesan, and olives. Season with salt and pepper.
3. You can make this ahead. If you’re having a big party (or want leftovers), make double. I just did one batch and there were no leftovers (which I was really sad about)!