Pasta with Sun-dried Tomatoes

Now that spring is here (well, summer really, since we no longer seem to have spring nor fall in NYC), I've entered my pesto obsessive phase which has led me to a pasta obsessive phase, which got me remembering this fabulous pasta salad I used to get when I lived in Newport, RI many moons ago.  (Yes, my mind goes off in tangents all the time.)

This yummy pasta salad had black olives, bacon, broccoli, sun-dried tomatoes and this secret dressing that I could never quite figure out.  Not that it really needs it...I mean, please, with bacon it would be great with any dressing.

It's been years since I've made it.  Actually, I had forgotten about until I watched The Barefoot Contessa's Pasta Bella episode on the Food Network.  I had all the ingredients except the broccoli which is essential.  It adds a lovely bit of crunch and freshness to the dish.  I did, however, have what I needed for Ina Garten's Pasta with Sun-Dried Tomatoes, which would have to do until I got some broccoli.

This is quick and simple and makes for a satisfying spring/summer lunch - or picnic.  Next time I make it though, I think I'll use roasted garlic and add some olives to the dressing.

Pasta with Sun-Dried Tomatoes

From The Barefoot Contessa (Episode: Pasta Bella)

Ingredients

• 1/2 lb fusilli (spirals) pasta
• Kosher salt (I used regular salt and decreased the amount to 2 Tbsp)
• Olive oil
• 1 lb. ripe tomatoes, medium diced
• 3/4 c. black olives, such as kalamata, pitted and diced
• 1 lb. fresh mozzarella, medium diced
• 6 sun-dried tomatoes in oil, drained and chopped
• 1 c. freshly grated Parmesan
• 1 c. packed basil leaves, julienned

For the dressing:

• 5 sun-dried tomatoes in oil, drained
• 2 Tbsp. red wine vinegar (I used balsamic)
• 6 Tbsp. good olive oil
• 1 garlic clove, diced  (might want to cook it slightly if you don't like raw garlic)
• 1 tsp. capers, drained
• 2 tsp. Kosher salt (I used sea salt)
• 3/4 tsp. freshly ground black pepper

Directions

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.

•