by Ina Garten, The Barefoot Contessa
1/2 lb. fusilli
1 lb. fresh tomatoes, medium-dice
3/4 c. black olives, such as kalamata, pitted & diced
1 lb. fresh mozzarella, diced
6 sun dried tomatoes in olive oil, drain & chop I used plain, not oil packed
5 sun dried tomatoes in oil, drained again, I used plain
2 Tbs. red wine vinegar
6 Tbs. Olive Oil
1 garlic clove
1 tsp. capers, drained
2 tsp. salt
3/4 tsp. freshly ground black pepper
1 c. freshly grated Parmesan cheese
1 c. basil julienned
Cook pasta until al dente, drain. Put all of your diced ingredients in bowl. Put all dressing ingredients in food processor and blend until almost smooth.
Combine pasta and other ingredients in bowl. Pour dressing over.
Toss to combine.
Next, julienne (or chiffonade) your basil. (Chiffonading Basil, quick tutorial: Stack basil leaves. Roll lengthwise, like rolling a cigarette, cigar, silly cig, you get the point. Slice thinly across the roll while holding it. Sorry, I can't cut and take picture at same time, so I had to stop to show you progress. Fluff out the shreds and voila! You have just chiffonaded your basil!)
Place basil and freshly grated Parmesan in bowl with rest of ingredients.
Toss everything until combined. Serve!Good, huh?! Be sure to head over to see what the other Barefoot Bloggers did with this recipe (click on link above)! I also wanted to take this opportunity to thank a few awesome ladies who have recently passed some awards on to me. First off, the lovely Krista from Krista's Kitchen awarded me with this You're an Extraordinary & Awesome Blogger Award. Awwwww, shucks. Thanks Krista...I think you rock, too :) And many, many thanks to both Rachel from Rachel vs. "the Kitchen" and Katherine from Smokey Mountain Cafe for passing this Kreativ Blogger award to me. How cool! I get joy and inspiration for reading both of your blogs and am very grateful to have received this award from the both of you! Now go visit these 3 ladies and see their amazing blogs!