This is a delicious salad that I used to make for the Mr when I worked at the Manor. It was a real favorite with him. He just loved it.
Suffice it to say I made it so often at work, at least every couple of weeks (it was a frequent request) that I never ever actually made it for us to enjoy at home. I did get to taste it at work. (A cook who doesn't taste as she goes along isn't a real cook, I don't think!)
The Mr used to love heating it up. Me, I love it cold. The Toddster, well . . . not a pasta fan. He tolerates it. He doesn't complain, but . . . I know he hates pasta and so I am just glad he doesn't say anything at all!
There is so much to love about this however . . . from it's tangy spiced tomato dressing (which I make short work of by using my Froothie Optimum 9400 Blender . It does an excellent job!) to all of those lovely chunks of tomato, sun dried tomato, olives and cheese . . .
It's a recipe I adapted from a recipe used by Ina Garten . . . and she adapted it from a recipe used by Brent Newson, and we have each of us added our stamp to it. That's what a good recipe is made of I think . . . little stamps here and little stamps there, all adding up to a uniquely delicious result!
*Pasta with Sun Dried Tomatoes*
Serves 6 to 8
A deliciously summer pasta salad adapted from a recipe by Ina Garten, who adapted it from a recipe by Brent Newson. That's how it goes with recipes! We each like to put our own stamp on them!
1/2 pound of dry fusilli pastafine sea salt olive oil1 pound of ripe vine tomatoes, seeds discarded and diced70g pouch pitted dry black olives with herbs, quartered (I like the ones by Crespo 3/4 cup)1 pound of fresh mozzarella cheese, diced (I use the low fat one)6 sun dried tomatoes in olive oil, drained and choppedFor the dressing:5 sun dried tomatoes in olive oil, drained2 TBS good balsamic vinegar6 TBS good olive oil1 small clove of garlic, peeled and chopped1 tsp pickled capers, drained1 heaped tsp of flaked sea salt3/4 tsp coarse black pepperTo finish:180g of good Parmesan cheese, finely grated (1 cup)a handful of fresh basil leaves, cut chiffonade(Roll tightly into a cigar shape and cut crosswise into thin slivers with some kitchen scissors)
Cook the pasta according to the package directions in a large pot of boiling salted water to which you have added a splash of oil. When done, drain well and rise with cold water. Drain again. Set aside until cold.Place all of the ingredients for the dressing into a blender or a food processor. Blitz until smooth. Taste and adjust seasoning as necessary. (My froothie does this really quickly with excellent results!)Put the chopped olives, tomatoes, cheese, sun-dried tomatoes and pasta into a large bowl Add the dressing and toss to coat. Sprinkle with the Parmesan cheese and basil. Toss well and serve. 
I love, LOVE this versatile machine. I know you are probably getting tired of hearing about it, but I am just so thrilled with it I can't stop telling you about it. To find out more about this beautiful machine do check out the Froothie Homepage. To find out more about the specifications of it and just what it can do, remember it's not just a blender. Of course if you are as impressed as I am with what I do with mine you can just buy one now.With a one month trial, money back guarantee which includes return postage costs from the UK, you can't lose!
