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Ingredients
1 Pound penne pasta
1/4 Cup oil packed sun-dried tomatoes, drained
1/4 Cup red wine vinegar
1/2 Cup olive oil
2 Garlic cloves, peeled & minced
3/4 Pound cherry tomatoes, halved
16 Ounces fresh mozzarella in water, cubed
1 Cup Kalamata olives, pitted & diced
1 Cup basil leaves
Instructions
Cook pasta in salted boiling water until al dente, about 10 minutes. Drain well and transfer to a large bowl.
Meanwhile, mix next four ingredients in a blender or food processor until coarsely chopped. Add dressing to hot pasta and toss to combine, let cool.
Mix in cherry tomatoes, mozzarella and olives. Season salad to taste with salt & pepper.
Layer basil on top and mix in at picnic site.