Tomato, Basil, Olive and Pasta Salad
Author: Nancy Baggett
Ingredients
  • 3 cups freshly cooked (al dente) and drained trophie or other thin, short pasta lengths
  • 2 or 3 medium-sized oven-dried tomatoes, chopped (or substitute ⅓ cup chopped bottled sun-dried tomatoes)
  • ¼ cup cubed fresh mozzarella
  • 3 to 4 tablespoons coarsely chopped pitted black kalamata olives
  • ½ cup chopped green or purple basil leaves (or a combination), divided, plus several whole leaves for garnish if desired
  • 3 to 4 tablespoons extra-virgin olive oil
  • 3 to 4 tablespoons kalamata olive brine
  • ¼ teaspoon black pepper, or more to taste
  • ⅛ teaspoon sea salt, optional, for garnish
  • 2 tablespoons chopped fresh chives or parsley (or a combination) for garnish
Instructions
  1. In a medium-sized serving bowl, toss together the still warm drained pasta, the tomatoes, mozzarella, olives and half the basil until just mixed.
  2. In a small deep bowl, whisk together the oil, olive brine, half the basil, and the pepper until blended. Pour over the pasta mixture, and toss until the pasta is coated. Sprinkle over the chives (or parsley), then toss lightly to partially mix. If desired, garnish with coarse salt, a few grinds of pepper, and several whole basil leaves
Recipe by KitchenLane at https://kitchenlane.com/2011/10/sun-dried-tomato-basil-and-pasta-salad.html