This is a great versatile side dish that I like to serve cold. It’s full of colors and flavors and can easily be eaten alone or next to your favorite protein.
Serves 6 – 8 people
What you need:
3 tablespoons olive oil
¼ cup drained oil-packed sun-dried tomatoes
2 tablespoons red wine vinegar
½ tablespoon drained capers
1 garlic clove, minced
½ pound fusilli pasta
6 ounces tomatoes, coarsely chopped
4 ounces fresh mozzarella cheese, drained, cut into 1/2-inch pieces
½ cup (packed) fresh basil leaves, chiffonnade
½ cup freshly grated peccorno cheese (about 3 ounces)
¼ cup minced pitted oil-cured black olives
How to make it work:
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 and olives; toss. Season to taste with salt and pepper.