Ok, maybe not the best EVER, but it’s definitely in the top 10. With sun dried tomatoes, basil, and mozzarella, this pasta salad is a perfect side dish for burgers, bulgogi (thin, marinated, and grilled slices of beef or pork), and more! Or, if you love it as much as we do (and you probably will after trying it!), it’s great eaten on its own for a light lunch! We also recommend bringing this to potlucks or a summer party!

Recipe:

Dressing Ingredients:

• 7 ounces sun dried tomatoes, in oil
• 4 cloves of garlic
• 3 tbsp red wine vinegar
• salt + pepper, to taste
• 1 cup extra virgin olive oil

Dressing Directions:

1. Combine first 3 ingredients in a food processor
2. Slowly drizzle olive oil into mixture while processor is on
3. Add salt + pepper if desired
4. Store dressing in fridge for up to 24 hours (it’s even better the next day!)

Non-Dressing Ingredients:

• 16 ounces of desired pasta (we use Fusilli or Rigatoni), cooked to Al Dente
• 8 ounces of cherry tomatoes, cut into halves
• 15 basil leaves, approximately
• 8 ounces of mozzarella, diced (or use cute little mozzarella balls)
• 1 cup of SHREDDED Parmesan (do not use grated)

Add It All Together:

1. Combine pasta and 2/3 of the dressing in a large bowl
2. Add mozzarella
3. Add the rest or dressing, or desired amount
4. Mix in cherry tomatoes, basil, and Parmesan

Enjoy!