Pasta Salad with Sun-Dried Tomatoes
“Sundried tomatoes are having their moment in the sun again, as chefs and home cooks have rediscovered so many uses for the sweet-tart flavor they provide. Rao’s Homemade’s Limited Edition Reserve sundried tomatoes are the perfect addition to pizza, focaccia, pasta, salads, charcuterie presentations, or blended into some EVOO to make a delicious spread. Sometimes I just eat them by themselves.”
- Frank Pellegrino Jr.
1 pound of cooked Rao's Homemade Farfalle pasta
½ cup of Rao’s Homemade Ligurian olive oil
1 cup of small mozzarella (bocconcini) cheese balls or diced mozzarella
1 medium sized orange bell peppers, diced
1 medium sized yellow bell peppers, diced
1 medium sized green bell peppers, diced
1 jar of Rao’s Homemade Sun-dried tomatoes, drained and sliced into thirds
3 garlic cloves, minced
1 ½ cup of sliced fresh basil
1 tablespoon of grated Pecorino Romano cheese
1 jar of Rao’s Homemade Mediterranean olives, drained (optional)
Kosher salt and freshly ground black pepper to taste
Cook the pasta following the package directions in salted, boiling water. Allow pasta to cool to room temperature or add it to the refrigerator*.
*Recipe tip after making the pasta, make sure to toss in the olive oil before placing in the fridge. This ensures the pasta from sticking together.
In a large mixing bowl, toss the pasta with the Ligurian olive oil. Stir in remaining ingredients and toss gently. Let sit for 30 minutes at room temperature so that the flavors marry before serving.