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red,
white
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blue(berry):
three side dishes for your 4th of july cook-out
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pasta salad with
fresh mozzarella,
basil + sun-dried tomato dressing 
Here’s a pretty red pasta salad
that requires no cooking – except for the pasta itself, of course. The
recipe makes a generous amount of dressing, so add according to taste.
You can make this salad several hours ahead of time – just pop it in
the fridge until shortly before serving time, then let it warm up to
room temperature.
sun-dried tomato dressing
1/2 cup sun-dried tomatoes
1/3 cup olive oil
1/4 cup red wine vinegar
2 Tbsp. drained capers
1 garlic clove, minced
1 Tbsp. sugar
Soak the sun-dried tomatoes in warm water for 20 minutes or so, until
softened. Drain. Toss all the ingredients into a food processor or blender
until the tomatoes are good and chopped up and you have a chunky sort of
dressing.
assembling the pasta salad
1 lb. fusilli, rotini or the like
1 cup packed fresh basil leaves, shredded
4 oz. fresh mozzarella (fresh mozzarella is packed in liquid – you can
find it at Trader Joe’s marketed as ovolini. Four oz. is about one
mozzarella ball. If you want a really cheese-a-licious pasta and aren’t
afraid of the added fat, feel free to toss in another mozzarella ball’s
worth of cheese as well.)
1/2 cup grated parmesan
1/2- 3/4 cup canned black olives, kalamata olives, or mixture
serves 8
as side dish
Cook the pasta al dente and drain. While the pasta is cooking, shred
basil leaves and mozzarella by hand into a large serving bowl. Slice the
olives and add them, along with the parmesan. Toss with the cooked
drained pasta while hot, adding the dressing at the same time. Serve at
room temperature.
this
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