The picture above might not LOOK like perfect pasta salad, but I legit get sooooo many compliments on this pasta salad whenever I bring it. It's a refreshing take on the usual mayo-based pasta salads. The recipe was adapted from Amateur Gourmet and I'm glad that I printed it out on ... 07/22/2009 because I can't find it on his site anymore! Man, I would have been devastated if I lost the recipe. I always did my own thing with it from memory, but I still referred to it on his site for the base guidelines. The below recipe is based on my own tweaks.
Make this for your next outside get-together (helpful because there is no mayo in this recipe) or inside get-together and you'll be super popular!
Perfect Pasta Salad
Serves 10, depending on portions
12 oz non-noodle pasta (I like fusilli)
1 lb tomatoes, in small pieces
1/2 cup olives (kalamata or green)
1/3 cup diced artichokes in oil, drained
1 lb fresh mozarella, medium diced
Dressing:
5 sun-dried tomatoes in oil, drained
2 Tbsp red wine vinegar
6 Tbsp olive oil
1 garlic clove, chopped
1 tsp capers, drained
2 tsp kosher salt
1/2 tsp fresh ground black pepper
1/2 cup parmesan cheese
1 cup packed basil leaves, chopped
Cook pasta in boiling salted water according to package directions, drain and set aside. In the meantime, place all dressing ingredients in a food processor and blitz until relatively smooth.
Combine all ingredients in a large bowl and mix thoroughly!
