Description
A delightful blend of rotini pasta, olives, sun-dried tomatoes, and creamy mozzarella, perfect for potlucks or weeknight dinners.
Ingredients
- 16 ounces Rotini
- 1 cup Pitted Sliced Castelvetranos Olives
- 1 cup Pitted Sliced Kalamata Olives
- 1/2 cup Chopped Sun-Dried Tomatoes
- 8 ounces Mozzarella Cheese, cubed
- 1/3 cup Freshly Grated Parmesan Cheese
- 1/4 cup Olive Oil
- 2 tablespoons Sun-Dried Tomato Oil (from the jar of sun-dried tomatoes)
- 2 tablespoons Red Wine Vinegar
- 2 cloves Garlic, finely minced
- 1 teaspoon Dijon Mustard
- 1 teaspoon Honey
- 1/2 teaspoon Red Pepper Flakes
- A pinch each of Salt & Pepper
Instructions
- Cook the rotini according to package directions. Once cooked, drain it in a colander and rinse under cold water until it’s chilled.
- Combine the chilled rotini with the olives, sun-dried tomatoes, and both mozzarella and Parmesan cheeses in a large bowl.
- Mix together olive oil, sun-dried tomato oil, red wine vinegar, garlic, Dijon mustard, honey, red pepper flakes, and a pinch of salt and pepper in a small bowl or jar. Shake well for about 30 seconds.
- Pour the dressing over the pasta salad and stir until all ingredients are well-coated.
- Chill the pasta salad for 1-2 hours before serving for the best flavor.
Notes
Store in an airtight container in the refrigerator for up to five days. Best enjoyed fresh.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean