The colossal spread of food at the typical Fourth of July celebration may vary throughout the backyards of Tampa Bay, depending on family favorites or cultural traditions. But it's a safe bet that, in addition to the hamburgers, hot dogs, corn on the cob and cole slaw, someone's going to bring a pasta salad.
Popular for decades as a practical way to use leftover pasta, it's an extremely versatile dish that can be prepared with pastas of various shapes, sizes and colors, and with a variety of ingredients. Also, it's one of those dishes that can be easily made in large quantities and lasts for a few days.
But the downside of pasta salad is that most varities are swimming in store-bought mayonnaise or oil. And, while some contain vegetables or fresh herbs, they often lack a certain oomph. For those who would like to try a refreshingly elegant twist on pasta salad for that upcoming barbecue, this one is for you. It's adapted from a recipe by Ina Garten, the renowned Barefoot Contessa, so you know it has to be delicious.
Pasta Salad with Sun-Dried Tomatoes and Mozzarella
Adapted from Barefoot Contessa Family Style
Makes 4 servings
Ingredients:
8 ounces whole-grain rotini pasta, uncooked
3 ripe tomatoes, diced
6 sun-dried tomatoes
1 cup 2-percent mozzarella cheese, chopped
For the dressing:
5 sun-dried tomatoes (dry or packed in oil)
2 tablespoons red wine vinegar (not red wine)
4 tablespoons olive oil
2 tablespoons water
1 clove garlic
1 cup grated Romano or Parmesan cheese
1 cup fresh basil leaves, cut into strips
Salt and pepper, to taste
Directions:
1. Cook pasta as directed on box. Drain and let cool.
2. Put pasta in a large bowl and add the tomatoes, 6 sun-dried tomatoes and mozzarella.
3. For the dressing, combine the 5 sun-dried tomatoes, red wine vinegar, olive oil, water and garlic in a food processor or blender until almost smooth.
4. Pour the dressing over the pasta mixture and mix together a bit. Add the Romano or Parmesan cheese and fresh basil. Gently stir to combine all ingredients.
5. Season with salt and pepper to taste.
Ingredient Recommendations:
Many people shy away from whole-grain pasta, but rest assured: they do not all taste like cardboard. Barilla Whole Grain pasta most closely resembles the texture and flavor of typical white flour pastas.
Sun-dried tomatoes are usually located in the produce section, either in re-sealable bags or packed in jars with olive oil. Publix carries both varieties. If available, select sun-dried tomatoes that are not drenched in olive oil, to shave a few calories.
Resist the store brand of mozzarella cheese and select Polly-O. This is the best brand of mozzarella I have ever tasted, and has been a staple in my Italian family for generations.
Splurge and select Romano or Parmesan cheese that is in the fine cheese section. The pasta salad will be coated with it, so it is important to use a high-quality cheese. Romano is made from sheep's milk and has a slightly sharper flavor than Parmesan cheese, which is made from cow's milk.
A blender will suffice if you do not own a food processor, though a food processor is superior because the "S blade" is longer and therefore more effective at blending the ingredients.
This article appears in Jun 30 – Jul 6, 2011.