Monday, May 10, 2010

Sun Dried Tomato Pasta Salad with Parmesan Thyme Crackers

Mother's Day. Wow. I've been a mum for more than six years now and still find myself stumbling my way through it all. Some days, like yesterday, was completely insanely awesome and others, eh. I'm trying to be a deserving recipient of all that Mother's Day has to offer. My kids showered me with handmade cards and impromptu serenades. I gobbled up each and every hug and kiss that came my way from those tiny arms and lips. My children really made me feel like a world class champion mom, even though I know I have a lot of work ahead of me. Mommying is a tough job I tell you. Cooking for six is a walk in the park compared to caring for two small little girls.

Yesterday I as blown away by how much could be done using so few ingredients. These Parmesan and Thyme Crackers took two shakes to pull together and less than 25 minutes in the oven.

Tomatoes, garlic, cheese and herbs can go along ways in making multiple courses. Caprese salad is always a favorite of ours. Drizzled with a bit of balsamic vinegar and olive oil. Yummy.

Pasta is a mom's best friend. I prepped everything yesterday morning and then assembled just before the guest arrived. The meal was filling and full of flavor. The sun dried tomatoes was a refreshing change from our standard red sauce. The capers and Kalamata olives added just the right amount of saltiness and the fresh mozzarella gave it the pasta texture. 

Sun Dried Tomato Pasta Salad
by Barefoot Contessa

1/2 pound fusilli (spirals) pasta
Kosher salt
Olive oil
1 pound ripe tomatoes, medium-diced
3/4 cup good black olives, such as kalamata, pitted and diced
1 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 cup freshly grated Parmesan
1 cup packed basil leaves, julienned


1.Cook 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.

2.Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.

3.For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.

4.Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.

1 comment:

  1. Your pictures are beautiful!!! Especially the crackers. Happy Monther's Day!