Pasta with Sun-Dried Tomatoes
1/2 lb rotini or fusilli (spirals) pasta
1 pounds ripe tomatoes, medium-diced
3/4 cup kalamata olives, pitted
1 pound fresh mozzarella, diced (I used mozzarella pearls)
6 sun-dried tomatoes in oil, drained and chopped
5 sun-dried tomatoes in oil, drained
2 tablespoons vinegar (I used white wine)
6 tablespoons extra virgin olive oil
1 garlic clove (I used 2)
1 teaspoon capers, drained
3/4 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan (I used shaved)
1 cup basil leaves, julienned
Cook pasta according to package directions.
While pasta cooks prepare dressing:
Place all dressing ingredients in food processor and process until smooth; set aside until pasta is cooked.
Drain pasta and toss with dressing.
Add tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
Sprinkle on Parmesan and basil before serving.
1 cup bulghur wheat
1 1/2 cups boiling water
1/4 cup freshly squeezed lemon juice, about 2 lemons
1/4 cup good extra virgin olive oil
3 1/2 teaspoons kosher salt
1 cup minced green onions, white and green parts, about 1 bunch
1 cup chopped fresh mint leaves, about 1 bunch
1 cup chopped flat-leaf parsley, about 1 bunch
1 hothouse cucumber, diced
2 cups cherry tomatoes, halved
1 teaspoon black pepper
Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.
Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate.