Pasta with Sun-Dried Tomatoes

Total Time:
27 min
Prep:
15 min
Cook:
12 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 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
Directions
Watch how to make this recipe

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

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4.6 163
I'm a big follower of Ina's recipes, but this one didn't blow me away. Was average and I doubled the dressing, since it was a bit dry to begin with.  item not reviewed by moderator and published
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
Delicious! I omitted the mozerella. I also added basil for the dressing, about 6-7 basil leaves, julienned. It even taste good without it. I made this for a potluck. All raved this pasta salad. They thought I bought it from an authentic Italian restaurant. item not reviewed by moderator and published
This was awful - a total waste of the motzarella cheese - you did not notice it at all in the taste - I added some blanched asparagus cut into big pieces because I thought the salad was lacking - that part was good - overall it was a waste of ingrediants....this is one recipe I will not be making ever again !!!! item not reviewed by moderator and published
Excellent recipe and one of my favorite pasta salads. Great for potlucks, baby showers, and picnics! I agree it's a little on the salty side. I usually decrease the salt and cheese slightly and omit the capers. item not reviewed by moderator and published
I put the dressing into the pasta when the pasta is still warm, and let it sit for about half an hour to let the pasta soak in the flavor and it tastes amazing! This is great for main course or use as a side dish. I only put half teaspoon salt in the dressing cuz I already put salt in the water when cook the pasta. item not reviewed by moderator and published
It was super salty. My family and I couldn't even finish our plates. If I try this again I will omit the salt in the dressing and get the tomatoes in water. item not reviewed by moderator and published
Loved it! This pasta is soooo good!! item not reviewed by moderator and published
This recipe is amazing!! My family enjoyed it very much! ; item not reviewed by moderator and published
Another fabulous recipe from Ina! So good, fairly easy and just delicious...especially late summer when all the veggies are in bloom! item not reviewed by moderator and published
This was amazing; however here is another option. I first made this for a Valentine's Dinner as a cooking assignment for school. I had all the ingredients right and did everything perfect except I forgot to put the dreesing ingredients in a blender. I just threw them into the mixture and served it that way. I haven't made it the way the recipe says EVER. I like it better this way. = Just a little mix up that tastes delicious. Give it try sometime y'all. item not reviewed by moderator and published
I was disappointed in this recipe. I was having a large crowd and from the reviews I felt this would be a real crowd pleaser. Only about 1/3 of my guests really enjoyed it, everyone else thought the sun dried tomato taste was too overwhelming. I might try it again only using the sun dried tomatoes for the sauce, leaving out the ones that went into the pasta itself. item not reviewed by moderator and published
I love this recipe! So easy, so delicious! Having it tonight with a baguette and wine and cookies for dessert. I have also made this with feta and just as good. item not reviewed by moderator and published
If you are looking for a great cold summer pasta salad, this is the one for you. It is amazing and tastes even better if you let it sit overnight. A few tips: - Use Corkscrew shaped pasta (Mueller's makes it) - it is a great shape - Make sure to only use half the box of pasta unless you plan on doubling all the ingredients - Use a good quality mozzerella and parmesan for enhanced flavor - I used a few extra sun-dried tomatoes as I bought a huge jar You can see a picture of my pasta salad on my blog. You can google jessica-thebookcook and that will take you there. Great recipe, Ina! item not reviewed by moderator and published
This was insanely delicious! We didn't use capers, used half the salt, half the pepper and quinoa noodles to make this a complete protein/dinner. Next time, we will add peas or broccoli! item not reviewed by moderator and published
super yummy and quick to make :)..Thanks Ina item not reviewed by moderator and published
My favorite pasta salad of all time -- I make this multiple times throughout the year, but definitely the most during the summer! For those of you who think the original recipe is too salty I have a different version that I now use from a time when I forgot to purchase sundried tomatoes. I was able to create a nice alternative for the dressing that worked out wonderfully. I used about 3/4 cup of tomato paste, about 4-6 tablespoons of olive oil, 1/2 cup of parmesan cheese, 2.5 tablespoons of red wine vinegar, a garlic clove, and a pinch of cayenne because I like things spicy. I always have omitted the capers, use 1/2 cup of kalamata olives, and I use double the fresh tomatoes which seems to make this salad taste ultra fresh. If you thought that the recipe was a bit too salty initially try it with the changes that I made, and I think that you will really enjoy it! item not reviewed by moderator and published
DELICIOSO!!!!! item not reviewed by moderator and published
I love all the ingredients that went into this salad, however the combination was somehow wrong. The flavor was very overpowering and strong. Way too much sun-dried tomato and olive/caper flavor. We ended up throwing out the rest. item not reviewed by moderator and published
I normally love all of Ina's recipes, but this one was too salty. My husband doesn't want me to try it again, but if I did next time I wouldn't add the salt. Normally I love all of her recipes, first that I didn't. My fav of hers that is similiar is Lemon Arugula Pasta, yumm! item not reviewed by moderator and published
A bit too salty given the 2 teaspoons of salt in addition to all of those sundried tomatoes, capers, kalamata olives, and cheese. It had a briny flavor from the capers and the kalamata olives. We ate the pasta with bread to temper the strong flavor. But overall, it was delicious both at room temperature as the recipe calls for and warmed up a bit on the stove. item not reviewed by moderator and published
This is the only recipe I've made of Ina's that I haven't totally loved (and I've made a lot of her recipes -- she is my number one favorite chef of all time!!!). Too strong and overwhelming. I won't be making this one again, but will definitely be making other recipes of hers again. Sorry Ina. item not reviewed by moderator and published
I have been making this recipe for many years, and it always gets rave reviews. It is very bold and flavorful. I completely recommend it. Here's my own personal take on it: http://www.afarmgirlsdabbles.com/2010/08/13/pasta-with-sun-dried-tomatoes/ item not reviewed by moderator and published
I usually LOVE Ina's recipes, but this was so-so. Very strong tomato flavor, and you don't taste much else. item not reviewed by moderator and published
I made this for Labor Day Weekend Family BBQ and the salad was excellent. Not a drop left! item not reviewed by moderator and published
I made this today for a labor day weekend picnic tomorrow. After reading the reviews I adjusted the salt and adjusted the other items to my liking. GREAT FLAVOR. Viewers need to remember that they should adjust the amount of any ingredients they like or dislike to make a perfect summer salad. item not reviewed by moderator and published
This recipe is so easy and good.. item not reviewed by moderator and published
This pasta salad was good but it had an overwhelming strong tomato taste. I will make this again, but will cut back on the number of sundried tomatoes in the dressing to see if this makes a difference. item not reviewed by moderator and published
This recipe is wonderful! I added good quality olives to this and it makes a big difference. Also, I did not add a pound of fresh mozzarella...maybe more like 1/2 to 3/4 of a pound. It just looked like too much cheese. This pasta dish is packed with flavor and is perfect for a summer BBQ! Try it! item not reviewed by moderator and published
Took this dish to a party and it was a hit! I used 2T coarse salt in the dressing and it turned out perfectly! item not reviewed by moderator and published
I prepared the recipe just as stated and it was great. Perfect meal for hot summer days. item not reviewed by moderator and published
I made this pasta salad for fathers day with the exact recipe. It was a major hit. It was full of flavor and totally delicious. I highly recommend this recipe. item not reviewed by moderator and published
I made this and it is delicious. It is different from your ordinary mayo-based pasta salad. If this salad looks familiar, it is because Ina featured the same salad in her show "Pefect Pasta," Tomato Feta Pasta Salad, recipe #392588 which aired on FN recently. But in that recipe she uses feta cheese instead of mozzarella and parsley instead of basil in the dressing. This happens a lot. Chefs "tweek" their recipes, rename them and feature them on other episodes. I have to disagree with the reviewer who said the parmesan cheese was not necessary. If you use a "good" parmesan, like Parmigiano-Reggiano, it does add flavor to the salad. Remember to not let the pasta cool after draining, as adding the tomatoes, olives and dressing while it's still warm makes the flavors blend better. Ina mentions this in the video featured with the recipe TFPS. item not reviewed by moderator and published
I am a HUGE fan of all of Garten's recipes, but this one if made by the recipe was not my favorite. I made this recipe over the weekend. When the Parmesan inclusion started, it just felt wrong. The pasta already tasted fantastic. I added a tablespoon at a time and after 2T, the characterof the pasta moved from a veggie pasta to a cheesey pasta. Next time I would eliminate the Parmesan totally. item not reviewed by moderator and published
Made is salad for a pot luck BBQ and was a huge hit. I added some arugula to the pasta salad to give lightless and a peppery flavor. Already planning to making it again. item not reviewed by moderator and published
My husband does not like the pasta salads with veggies, but he loves this.. Thanks, CS- Missouri item not reviewed by moderator and published
This is one of my favorite pasta salad recipes. I use only one teaspoon of coarse grain kosher salt and find that to be a perfect amount. I also use whole wheat pasta to up the nutrition. Thanks for a great addition to my salad file! item not reviewed by moderator and published
Kosher or coarse grain salt takes up more room on a teaspoon, so by using the larger grains you are actually getting less total sodium than you would get by using table salt. Coarse grain sea salt has a less salty flavor and I use that exclusively in all of my recipes. Those who feel there is too much salt in this recipe should remember that most cooks, including Ina use the coarse sea variety therefore the dish doesn't come off as salty. Having said that, this is a great pasta sauce. item not reviewed by moderator and published
This is a wonderful pasta salad. I used what I had on hand. I had less mozarella, no capers. It was very salty. The parm cheese and calamada olives provided plenty of salt. I would add 1/2 the amount required in the recipe. item not reviewed by moderator and published
Used regular dry sun dried tomatoes (not in oil). Rehydrated them in water for an hour. Chopped them and used some to replace tomato in recipe as fresh tomatoes are pricy right now. Delicious! item not reviewed by moderator and published
Looking for a tasty new Italian dish? Check out the Layered Italian Casserole from Contadina - http://bit.ly/cquPfy. This message is being posted on behalf of Del Monte and we hope that it is of interest for you. item not reviewed by moderator and published
less salt and less mozarella but loved the flavor item not reviewed by moderator and published
Next time, I would use half the amount of mozzarella and twice the amount of chopped sun-dried tomatoes. It came off as more of a "Pasta with Mozzarella" than "Pasta with Sun-Dried Tomatoes". The cheese was overwhelming, but the dish has alot of potential and good base flavor, so 4 stars. item not reviewed by moderator and published
I make this almost every time I have company in the summertime. It's one of those dishes you can do way ahead of time. And taste good warm, room temp. or even right from the fridge. Only thing, I would just add a tiny bit more olive oil, and even more olives. Or just remove about 1/2 cup of the pasta, because I prefer it more moist. I've bought those giant size jars of the sun-dried tomatoes and the olives to last me the entire summer. That's how much I make this and love it. item not reviewed by moderator and published
I made this pasta and I couldn't wait to dig in, right from the bowl!!! I did chill it, and had it for lunch the next day at work, and everyone wanted a bite! The flavors all are wonderful together and get better the next day. As for the salt content that was posted previously, you can always omit free salt in your recipe, since there is plenty from the olives and other ingredients. I do not have a salt restricted diet so I always add salt in recipes that call for it, it does enhance the dish. It's great to have a meatless meal once a week with recipes like this!!! item not reviewed by moderator and published
I have made this recipe many times now using Penne pasta, it has been a huge hit in my home, warm or cold. Thank you, Ina for an amazing gourmet pasta dish! item not reviewed by moderator and published
Lets not get hung up on the government salt recommendation. Elderly folks like me simply take a pill to keep B. P. low and enjoy our meals. Your recipies are great and make use of my garden produce item not reviewed by moderator and published
I love Ina's recipes and this one is no exception. I like to serve it warm or room temperature, because you can really taste the sweetness of the sun dried tomato dressing. This is always a bit hit at my house, and the kids love it. Go Ina! item not reviewed by moderator and published
I'm so glad that I read the comments on this recipe. I had made 1/2 pound of pasta and after reading the comments I quickly cooked up another 1/2 pound. This would have been weird tasting if I hadn't made it with a full pound of pasta. Thank you!! item not reviewed by moderator and published
I loved making this recipe. I used tortellini instead of fusilli, only because that is what I had on hand. Because the tortellini was filled with cheese, I omitted the fresh mozz. I added peas for color. My pasta salad critics gave it an A. item not reviewed by moderator and published
I wish that Ms. Garten would cut down on the amount of salt in her recipes. American adults are supposed to consume 2500 milligrams of sodium a day, maxiumum. That's the amount in 1 teaspoon of salt. If this recipe really feeds six people, each serving has about 1200 to 1400 milligrams of sodium, at least half of a day's total amount! The olives are salty, the pasta is cooked in salted water, the Parmesan cheese is full of sodium, sun dried tomatoes can be very salty, and adding 2 teaspoons of salt to the dressing is just TOO MUCH. item not reviewed by moderator and published
I am not a pasta salad person, but I was asked to bring one and decided this would be a good choice. Doubled the recipe and everything turned out pretty good. This was really tasty the dressing went very well with this and I finally saved up for a food processor and that made this job soooo much easier! Overall a good dish and very beautiful. Thank you Ina! I used Kosher Salt and it didn't seem too salty for my taste, perhaps those posting this below did in fact use table salt. item not reviewed by moderator and published
After reading the reviews on the site for many of Ina's recipes which folks complain are too salty, it occurs to me that they may not be using kosher salt, which most chefs do. Regular table salt is not the same amount, measure for measure, and that would account for the overly salty outcome. Just wondered. I've also noticed over time that the Food Network makes more than a few mistakes in transcribing recipes, which is why it helps to have seen the show. Here, for example, someone commented that Ina actually used 1 pound of pasta on the show, but the recipe calls for only 1/2 pound of fusilli. FN forgot to include the other 1/2 pound of bow ties. item not reviewed by moderator and published
Absolutely perfect, as are ALL of Ina's recipes! item not reviewed by moderator and published
I made this pasta salad for Mother's Day last week and it was wonderful! It had a lot of flavor and it was even better the next day! I used 1lb of pasta (instead of 1/2) and I also added a few extra sun-dried tomatoes to the dressing mixture and salad. I used 1lb of fresh motz cheese, per the recipe, but I didn't think it added that much flavor and it was pretty expensive. I think I am going to omit the fresh motz next time and just add extra parmesan cheese. Definitely try this recipe - it's very easy and oh so good! Thanks Ina! item not reviewed by moderator and published
I made this for a very special light lunch for my boyfriend and I. I did, however, play with it just a bit. I used a pound of fusili. In order to avoid an oil slick I used 3 T of the vinegar, 3 T of the oil, and 2 T of hot water. I also cut the salt tio 1 t and increased the pepper to 1 t. This recipe does not make a lot of dressing so I purposefully made it the night before to allow the tomato's natural juices to add to the dressing. In the morning, early, I added the cheese and basil. Done this way, it is a whopping good salad if not a bit expensive. I will probably make this once a month this summer. item not reviewed by moderator and published
I haven't made this yest but, when I watched Ina make it today, she used 1/2 pound of fusilli and 1/2 pound of bow tie pasta. So for those who questioned the amount of pasta, I think this might be the answer. item not reviewed by moderator and published
This has become a staple for family BBQ's. Everyone loves this pasta salad. Make it a day ahead - only gets better as it sits!! item not reviewed by moderator and published
This is a delicious pasta salad dish. It needs to sit for a while to let the flavors set in. Initially it tastes salty but comes together after sitting in the fridge. I will certainly be making this again. I used regular sliced black olives b/c that is all I had and it still was great. Next time I'm going to try it with the kalamata olives. I highly recommend this recipe. item not reviewed by moderator and published
I love pasta any and every way imaginable and am always looking on FN for new recipes and/or ideas. This dish didn't let me down. The only changes I made was I used 1 lb. whole wheat fusilli, roasted 1 lb. red and yellow grape tomatoes drizzled with a little EVOO in place of the uncooked tomatoes and used 1 tsp. salt in my dressing. This is a meal in itself for me and it makes a lot! However, for those who think they had to have some "meat" before they considered it a meal, I've even added shredded roasted chicken, grilled shrimp or grilled fish. This is a very easy, delicious and versatile recipe...thanks again, Ina!!! item not reviewed by moderator and published
I absolutely love this dish. It is perfect for lunch or dinner. I added shrimp to mine and it was great! item not reviewed by moderator and published
I was so disappointed by this recipe. I should have known better... a 1/2 lb of pasta wasn't enough for an entire pound of mozzerella plus a cup of parmesean! That ratio is way off! And it was so salty...the combination of the olives, plus the capers, plus the cheese...way too much. I wound up making more pasta to spread out the saltiness. So disappointing...these ingredients are expensive, too...good kalamata olives, capers, fresh mozzerella...it cost alot and was not at all worth it. item not reviewed by moderator and published
This is a great combination, but what is the Food Network's obsession with brining everything?? All that salt - to bring out flavor ?? There is enough flavor in these ingredients. Excess salt dominates and masks flavors. Salt pasta water? Why? And too much OIL in this. People don't need food to slide down their throats. One has to watch these two ingredients always with FN recipes. Good restaurants don't overdo these. But this is the greatest chef - Ina. She has brought gourmet goodness to many simple cooks, including me. Thank you. item not reviewed by moderator and published
I made this with whole wheat fusilli and cooked the tomatoes as I wanted to save this for lunches throughout the week, and raw tomatoes would not have lasted. I also didn't have capers or basil, and yet it still tasted great! My only suggestion is maybe leave out a couple of tablespoons of oil in the dressing. I only used 5 and it was still too oily. item not reviewed by moderator and published
This pasta was great! I made it last night, and KNOW that it won't be the last. However, I used an entire pound of pasta, since I thought 1/2lb wouldn't have been enough, and I was right. I also wished there was someway to actually cook the tomatoes, while they were good, I'm sure cooked, the meal wouldve been that much better. item not reviewed by moderator and published
The sun-dried tomatoes and parmesan make this dish absolutely delicious!! item not reviewed by moderator and published
This is awesome. Love the combination of the flavors that Ian has put together in this one. I will make this one over and over again. My husband ate almost all of it the first day I made it. Great pasta salad for anytime of year. item not reviewed by moderator and published
My daughter loves to help me cook so I let her make this seaminly simple recipe. I should have read this one before I told to follow exactly the ingredaint list. One cup of paramesan cheese ruined it. I sure it was a misprint but the sslad never made it to the table. item not reviewed by moderator and published
Absolutely loved this dish!..took a bit more than 15 mins thought, but everything come out well cooked and very tasty. I added slices of suateed mushrooms and red bell peppers to add more color and flavor to the dish. Best part about it is that the ingredients very were easy to find. I will definately be making this again! Thank You Foodnetwork! item not reviewed by moderator and published
Searching for a summer pasta dish that's easy but delicious? This one was perfect. We didn't have capers, so I substituted anchovies -- but next time I will use the recipe provide. item not reviewed by moderator and published
I made this last night for a dinner party and had some trouble with dressing. It came out far too salty and I had to scrap it completely and begin again. Turns out that my oil packed sundried tomatoes were already heavily salted. This, along with the salt packed capers (even though rinsed) and the added salt called for in the recipe, well it was a real mess. Version 2, without added salt turned out great ! I recommend this recipe with the caveat above. item not reviewed by moderator and published
I left out the olives & capers, and added a diced yellow pepper. It was fantastic - everyone at our picnic asked for the recipe. item not reviewed by moderator and published
I made this last week and it was a huge hit in my house. Very easy to make, I only had a 1/2 lb of fresh mozzarella and it tasted fine. I have to say it even tasted better the next day! A nice update to the traditional pasta salad. item not reviewed by moderator and published
This was a delish recipe! I followed the recipe as stated and it turned out fantastic. The dressing is fabulous and melds perfectly with the rest of the salad. My husband and I thought it was very flavorful and the perfect compliment to a summer BBQ. Thank you Ms. Contessa for a fabulous recipe. item not reviewed by moderator and published
Thank you Ina! This was absolutely delicious - we couldn't get enough of it. I added edamame - next time maybe toasted pine nuts. Good for lunch the next day and the day after too - just add a bit more oil and mix it up. item not reviewed by moderator and published
I made the Pasta with Sun-Dried Tomatoes for a party and it was easy and quick to fix. Everybody loved it. I used some of the dressing also as red Pesto the next day. item not reviewed by moderator and published
This recipe was wonderful! When the leftovers dried out a bit after a couple of days, I added a small amount of a Balsamic Vinegrete salad dressing to moisten it and that tasted great as well. Even though you only use 1/2 lb of pasta it makes a big salad after all the ingredients are added. I will definitely make this again. item not reviewed by moderator and published
All of Ina's pasta/salad recipes are fabulous, but this is my favorite so far! My husband absolutely LOVED it too! This has such a perfect blend of Italian flavors : ) item not reviewed by moderator and published
I prepared as directed (but used whole wheat pasta, and I added some fresh chopped greeen and yellow peppers that I had on hand, as well as green onion and red onion - Delicious, and more nutritious! Great recipe! item not reviewed by moderator and published
This dish was excellent!! So light and flavorful, the perfect dish for summer. I paired it with some grilled chicken and white wine. I will be making this again soon! item not reviewed by moderator and published
This was a very flavorful dish. My family loved it! item not reviewed by moderator and published
Is no other words to tell you how delicious and the success when I did this pasta it was excellent. Thankyou Ina, I have all your books and I keep watching your shows ..... I love you Thank you again PS: All your recipes and books are in Costa Rica I send them to my family so they can enjoyed the same as I do. item not reviewed by moderator and published
This recipe is SO easy and was a HUGE hit. I doubled the recipe for a large party and added a jar of drained, marinated artichoke hearts. I left out the tomatoes since I didn't want to take away from the sun dried tomatoes. I also added about 1/2 of the mozzarella. It's a great recipe to make your own! item not reviewed by moderator and published
Taste excellent and easy to prepare. Exellent choice item not reviewed by moderator and published
Loved the flavors, rare reviews from co-workers and many have requested recipe. Ina has another hit. item not reviewed by moderator and published
Oops, I was in such a hurry to get ready for a party that I neglected to add the parmesan. I doubled the recipe and cut the salt in half. It was plenty salty, and could not imagine what the addition of parmesan would have done. Yikes! I crumbled in 4 oz. of goat cheese when I added the basil. Used the dressing ingredients as listed, except for the amount of salt. I think I will try some balsamic vinegar next time and not forget parmesan. It was still delicious!! item not reviewed by moderator and published
My college-aged sons said this is the BEST thing I've ever made and it is better than anything they've had in a restaurant! I've made this many times..often I tear up a rotissiere chicken and add that and a couple sliced zucchini to this... stretches it and it's a complete meal. Good hot or cold. item not reviewed by moderator and published
I have always had trouble making a tasty pasta salad and shy away from ever serving mine to guests. What I made tonight from inferior ingredients was exceptional. I can only dream of how this would taste with garden fresh organic tomatoes, and top shelf ingredients. I used sun-dried tomatoes in oil from the dollar store and Kalamata olives & rotini from Wal-mart. The mozzarella was chopped up string cheese - admittedly a good rich tasting brand from Wisconsin. I only had half the amount. No capers. Our tomatoes from the garden have finished producing up here in Minnesota so I used a can of well-drained diced Red-Gold I had in the pantry. Helpful was the fresh organic basil that is hanging on in my greenhouse. I cut the salt down to 1 tsp which was plenty. The parmesean was fresh which I microplaned which must have been about half the amount. At the end I decided to throw in a little grated parmesean from the large holes on my grater. The microplaner turns out fluffy wispy parmesean. I wanted a little parmesean in the salad that we could sink our teeth into. Can't wait to try a forkful again tomorrow after the flavors have melded in the fridge. We will definitely make this again and follow Ina's recipe to the letter. Thank you so much Ina for this wonderful recipe. I feel confident that I now have a pasta salad in my repertoire that I would be excited to serve. item not reviewed by moderator and published
I started making this before I made certain I had everything. Even after making a couple of adjustments (using romano & parmesan, regular store-bought mozzarella, and leaving out all the salt), it was fabulous. item not reviewed by moderator and published
I made two batches of this recipe for a party and it was a huge hit! I have to echo other user's remarks that the sauce was too salty. To make an adjustment for this, I did not add any salt and only added half of the capers when I made the dressing the second time. Enjoy! item not reviewed by moderator and published
I made this after finding the recipe online when searching for something new to do with sun-dried tomatoes, which I love. This dish was easy to prepare, and tastes fabulous. My only gripe is: much too much (I don't each this much cheese in a month) CHEESE. I couldn't believe the amount of cheese. I have made an entire pan of lasagna with less cheese. I actually used only 4 ounces, and I still thought the dish was too mozzarella-heavy. I think even cheese lovers would gag on ONE ENTIRE POUND of mozzarella. Definitely not for anyone watching their calories, fat, or cholesterol. I followed the recipe exactly, otherwise, and can say it is a delicious dish. I'd make it again, with heavy cheese restriction. item not reviewed by moderator and published

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Recipe courtesy of Food Network Kitchen