Mediterranean Pasta Salad with Sun-Dried Tomatoes and Mozzarella
Prep Time: 15 minutes
Cook Time: 10 minutes
Serves: 4–6
Made with the magic combination of fresh mozzarella, basil, and sun-dried tomatoes, this pasta salad is heavily influenced by a Caprese salad (Insalata Caprese). I grew up eating pasta salad next to my grandmother’s swimming pool, crammed around a picnic table with my family, still wearing wet bathing suits and talking loudly over each other while swatting at flies. Now that I am living on the beach (temporarily) I keep it in the fridge for a quick lunch, easy to pack up and carry outside. With a Mediterranean spin, this recipe deviates from the version my mom used to make, but it still makes me nostalgic.
Ingredients
16 ounces Fusilli No. 28 or Fusilli Corti Bucati No. 108 (La Molinsana ), boxed Rotini, or bow-tie pasta will work too
½ of an (8 oz) jar of julienne cut sun-dried tomatoes packed in oil with herbs, loosely chopped
2 tablespoons oil from the sun-dried tomato jar
20 green Castelvetrano olives, smashed or chopped
20 kalamata without pits, smashed or chopped
2 garlic cloves, minced
1/3 shallot, diced (you can use white onion here if you prefer but make sure to dice really small)
1 pint of cherry tomatoes, sliced in half
8 ounces mozzarella “pearls”, or one mozzarella ball, torn into bite-sized pieces
3+ tablespoons fresh basil leaves, rolled and sliced (chiffonade)
2 tablespoons fresh oregano leaves, chopped
2 tablespoons white balsamic vinegar or regular balsamic vinegar, to taste
½ teaspoon fine sea salt, plus more to taste
freshly ground black pepper, to taste
1 tablespoon of olive oil, plus more for serving
grated parmesan cheese, for serving
Preparation
Bring a large pot of salted water to boil and cook the pasta until tender, according to package instructions.
Drain the pasta and transfer to a bowl, pour in reserved sun-dried tomato oil, and stir to coat. Set aside and let cool completely. Adding the pasta before it cools will cause the cheese to melt.
Add the mozzarella balls to a large bowl, breaking them up if they are stuck together.
Next, slice your basil. Stack the leaves on top of each other, gently roll them into a cigar, and then use a sharp knife to slice them into thin ribbons. Add to bowl with mozzarella.
Add oregano, olives, garlic, shallot, and tomatoes to the bowl with the basil and mozzarella, stir everything a few times to evenly distribute.
Once your noodles are cool, add them to the bowl with everything else. Add fine sea salt, pepper, olive oil, and balsamic vinegar, stirring to evenly distribute. Taste and add additional vinegar and/or salt and pepper, if needed.
To serve
For the best flavor, let the mixture rest for about 20 minutes, so the pasta can absorb some of the oils and herbs, or, refrigerate it for future use.
If serving immediately, divide between bowls and sprinkle with freshly grated parmesan cheese.
If your pasta seems dry after refrigerating, pour in a little extra virgin olive oil and stir to coat.
