Wednesday, August 19, 2009

Sundried Tomato Fusili with Goat Cheese and Balsamic Dressing

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Inspired by a recipe by Barefoot Contessa, I made this scrumptious pasta salad last weekend after craving a light yet filling lunch. I changed some of the ingredients to better suit my tastes and was really pleased with the results. This is a great side dish to serve for a summer meal but note it is best enjoyed when eaten the day it was prepared, otherwise the pasta absorbs the dressing and gets too mushy and chewy.

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Sundried Tomato Fusili with Goat Cheese and Balsamic Dressing

Serves 4 as a side dish

Pasta:

  • 1/2 box of fusilli pasta
  • 4 roma tomatoes, roughly chopped
  • 1/2 cup pitted kalamata olives, roughly chopped
  • 1/4 cup of sun-dried tomatoes, drained and chopped
  • 2/3 cup of goat cheese, crumbled
  • 1/2 cup freshly grated parmesan
  • 1/2 cup fresh chopped basil

Dressing:

  • 1 garlic clove
  • 1/4 cup of sun-dried tomatoes, drained and chopped
  • 1 tbsp caper berries, drained and chopped
  • 1/3 cup balsamic vinegar
  • 2/3 cup extra virgin olive oil
  • freshly ground black pepper
  • salt to taste
  1. To make dressing, combine garlic, sun dried tomatoes, caper berries, balsamic, olive oil, fresh cracked pepper and salt in a food processor.
  2. Cook the fusili in a large pot of boiling salted water until it is al dente.  Transfer the pasta from the pot to a large bowl to cool and drizzle in a little olive oil to keep the pasta from sticking .
  3. When the pasta has cooled off but is still warm, add the chopped tomatoes, olives, sun-dried tomatoes and dressing to the bowl and combine.
  4. Mix in the goat cheese, parmesan and basil.

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2 comments:

GarlicBOSS said...

sounds so good

ELLE said...

YUM! This is a lot like a pasta I made today! Check out my recipe on my blog http://e11egance.blogspot.com and let me know what you think! Cheers!