Add some color to your barbecue spread!
Ingredients
| Ingredient | Quantity |
|---|---|
| Cavatappi Pasta | 1 Pound |
| Kosher Salt | To Taste |
| Grape Tomatoes | 1 Pound, Cut in Half |
| Kalamata Olives | 3/4 Cup, Pitted and Halved |
| Mozzarella Pearls | 1 Pound |
| Sundried Tomatoes in Oil | 6, Drained and Chopped |
| Parmesan Cheese | 1 Cup, Freshly Shaved |
| Basil Leaves | 1 Cup, Packed Fresh, Julienned |
Dressing
| Ingredient | Quantity |
|---|---|
| Sundried Tomatoes | 7, Drained |
| Red Wine Vinegar | 3 Tablespoons |
| “Good” Olive Oil | 9 Tablespoons |
| Garlic Cloves | 1-2 |
| Capers | 1 1/2 Teaspoons, Drained |
| Kosher Salt | 3 Teaspoons |
| Black Pepper | 1/4 Teaspoons, Freshly Ground |
Instructions
- Cook pasta per package instructions. Drain and cool.
- Place pasta in large bowl and add tomatoes, olives, mozzarella pearls, and 6 chopped sundried tomatoes.
- In a food processor, combine all dressing ingredients. Blend until almost smooth.
- Fold dressing mixture with pasta.
- Sprinkle with parmesan and basil. Toss well.
For best results, make 24 hours ahead.