Poppy Seed Dressing
Pasta Salad with Mozzarella, Sun-Dried Tomatoes & Olives
2015-01-14 19:30:09
Serves 8
Prep Time
15 min
Nutrition Facts
Serving Size
174g
Servings
8
Amount Per Serving
Calories 468
Calories from Fat 193
% Daily Value *
Total Fat 22g
34%
Saturated Fat 8g
38%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 33mg
11%
Sodium 477mg
20%
Total Carbohydrates 48g
16%
Dietary Fiber 3g
12%
Sugars 4g
Protein 20g
Vitamin A
18%
Vitamin C
13%
Calcium
32%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 6 tablespoons olive oil
- 1/2 cup drained oil packed sun-dried tomatoes
- 1/4 cup red wine vinegar
- 1 tablespoon drained capers
- 1 large garlic clove, minced
- 1 lb. Farfalle (bow tie) pasta
- 12 oz. tomatoes, coarsely chopped
- 8 oz. fresh water-packed mozzarella, drained cut into 1/2 “pieces
- 1 cup (packed) fresh basil leaves, thinly sliced
- 1 cup freshly grated Parmesan cheese
- 1/2 cup minced pitted oil-cured black olives
Instructions
- Blend first five ingredients in processor until tomatoes are coarsely chopped. Set dressing aside.
- Cook pasta in large pot of boiling salted water until just tender al dente. Drain. Transfer to large bowl.
- Add dressing to hot pasta toss to coat. Cool stirring occasionally. Add chopped fresh tomatoes, mozzarella, basil, Parmesan and olives; toss. Season to taste with salt and pepper.
- Cover. Chill. Bring to room temperature before serving.
Silver Spoon Recipes https://recipes.bookoomedia.com/
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