Pasta Salad- Vegetarian

IMG_3255Pasta Salad- Recipe adapted from Ina Garten, Serves 6

This Ina Garten recipe is made using Rotini (spiral-shaped) pasta and earned rave reviews from all the grown-ups in attendance at my daughter’s recent birthday party. Boil the pasta, cool, and add sun dried tomatoes, black olives, tomatoes, Parmesan Reggiano cheese, Mozzarella cheese, and dressing (super delicious!) made from sun dried tomatoes, red wine vinegar, capers, garlic and olive oil. Enjoy!


  • 1/2 pound fusilli (spirals) pasta (I used Rotini pasta)
  • Kosher salt
  • Olive oil
  • 2 medium sized ripe tomatoes, medium-diced
  • 1 small can black olives, pitted and diced
  • 1/2 pound fresh mozzarella, medium-diced
  • 6 sun-dried tomatoes in oil, drained and chopped
For the dressing:
  • 5 sun-dried tomatoes in oil, drained
  • 2 tablespoons red wine vinegar
  • 6 tablespoons good olive oil
  • 1 garlic clove, diced
  • 1 teaspoon capers, drained
  • 2 teaspoons kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 cup freshly grated Parmesan
  • 1/2 cup packed basil leaves, julienned


IMG_3252Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes. Add the Parmesan and basil.
For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth. IMG_3255Pour the dressing over the pasta and toss well.


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