Dressing:
In a blender combine sundried tomatoes, pine nuts (roasted), garlic, salt, pepper, and vinegar until tomatoes are chopped. Continue blending while drizzling in olive oil until mixed together. Pasta: Cook pasta according to package directions. Drain and rinse with cold water until no longer hot. Pour dressing over the pasta. Add remaining ingredients (olives (chopped),cherry tomatoes (half), basil (julienne) and pine nuts) and toss together until the salad is coated to your liking. Serve on a big platter with an extra sprinkling of Parmesan cheese
Ingredients
16 ounces, weight Corkscrew Pasta
1 jar Kalamata Or Assorted Olives
1 jar Sun-dried tomatoes
1 pint Ripe Cherry Tomatoes (cut In Halves)
2/3 cups pine nuts
4 cloves garlic
3 tbsn Red Wine Vinegar
1 cup Extra Virgin Olive Oil
10 leaves Basil (10-15 Leaves), Chopped Or Julienne
Salt and Pepper to taste
1-1/2 cup Parmesan Cheese, Freshly Grated
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