Pasta with Sun-Dried Tomatoes

Total Time:
27 min
15 min
12 min

6 to 8 servings

  • 1/2 pound fusilli (spirals) pasta
  • Kosher salt
  • Olive oil
  • 1 pound ripe tomatoes, medium-diced
  • 3/4 cup good black olives, such as kalamata, pitted and diced
  • 1 pound fresh mozzarella, medium-diced
  • 6 sun-dried tomatoes in oil, drained and chopped
  • For the dressing:
  • 5 sun-dried tomatoes in oil, drained
  • 2 tablespoons red wine vinegar
  • 6 tablespoons good olive oil
  • 1 garlic clove, diced
  • 1 teaspoon capers, drained
  • 2 teaspoons kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 cup freshly grated Parmesan
  • 1 cup packed basil leaves, julienned

Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.

For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.

Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.

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Pairs Well With
Pinot Grigio

Citrusy, light white wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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4.6 162
Yummy. I didn't add any salt as it didn't need it. Only had 1/2 lb. of mozzarella which I shredded. I prefer this served warm with the cheese melted. item not reviewed by moderator and published
Definitely use 1 lb of pasta!1 It works out perfect if you do and it's yummy!!! item not reviewed by moderator and published
Love this recipe! A great summer favorite we have made several times thes past couple of years! You can add other favorite ingredients. We add a little more tomato. If you think it might be too salty, easily adjust to taste! Very fun and a great blending of flavors in the dressing! For my large family, everyone raves about it! item not reviewed by moderator and published
I am with everyone else on this one,It was exceptional, and I am not a huge pasta salad fan. I made this for Easter dinner, as I had several guests who typically just pick at most green salads. Not only did everyone absolutely love it, I loved it. What I particularly loved about it was the amount of feta. It was perfect. It was also very easy. 100% of my guests absolutely raved about it. I will make this again, just for my husband and me as a meatless meal. It had a restaurant quality taste. Superb! item not reviewed by moderator and published
Honestly, how are people liking this? There were so few bad reviews that I thought it would be a great recipe - it's not. The salty taste most people are complaining about is the overabundance of cheese and the sundried tomatoes which, as an absolute lover of it, I was surprised just how overboard she went with the amount. It's entirely too much and as someone else pointed out, you're wasting your money on the mozzarella. You can't taste it for anything, and that's using a very fresh amount. All in all, a severe disappointment. item not reviewed by moderator and published
Absolutely delicious!! I would be proud to take this pasta salad to any event and sit back and receive the compliments. My husband loves it!! Thank you Ina for a wonderful recipe that I'll be making for a very long time. My new favorite pasta salad! item not reviewed by moderator and published
This was great but to make it more hardy, I added Italian sausages and I used to whole 16 oz box of pasta. Also I added artichoke hearts, pine nuts and basil and more capers to the pasta. item not reviewed by moderator and published
This is my favorite pasta salad of all time! A must-make for family and friends : item not reviewed by moderator and published
I made no modifications and my family loved it! The capers and olives add a nice salty taste, but not overpowering. Easy to make. Since I was only serving 4, I froze the extra sauce for another meal. item not reviewed by moderator and published
I served this at a garden baby shower I hosted and it was huge hit. I love it! Fresh mozzarella is a must. Expensive aged parmesan is also a must. This is not an inexpensive salad, but a wonderful side dish that is sure to impress. I like a wet pasta salad so I made 4 times the salad dressing and dressed it in advance with 3/4. I reserved 1/4 of the dressing which I added when it was served. Thank you Ina! item not reviewed by moderator and published

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Recipe courtesy of Ree Drummond