Pasta Salad with Cherry Tomatoes and Green Olivada
A fresh Mediterranean pasta salad featuring homemade green olive tapenade (olivada), sweet cherry tomatoes, and fresh mozzarella balls, tossed with herbs and a zesty anchovy-caper dressing.
Ingredients
- •1 clove garlic clove
- •2 cups coarsely chopped pitted green olives
- •3 tablespoons capers
- •1 tablespoon red wine vinegar
- •1 teaspoon anchovy paste
- •1 tablespoon Dijon mustard
- •¼ teaspoon dried crushed red pepper
- •½ cup extra-virgin olive oil
- •1 pound pasta
- •2 pints cherry tomatoes
- •8 ounces fresh mozzarella balls
- •2 tablespoons fresh oregano
- •
Cooking Instructions
- 1.
With machine running, add garlic clove to processor through feed tube and process until finely chopped; turn off machine. Add 1 cup chopped olives, capers, red wine vinegar, anchovy paste, mustard, and crushed red pepper. Using 6 on/off turns, process to chop coarsely. With machine running, gradually add 1/2 cup olive oil, forming coarse puree. Transfer to bowl; stir in remaining 1 cup olives. Season olivada to taste with salt and pepper. DO AHEAD: Olivada can be made 3 days ahead. Cover and refrigerate.
10 min
- 2.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Transfer drained pasta to large bowl. Drizzle remaining 1 tablespoon oil over pasta; toss to coat. Cool, stirring occasionally.
15 min
- 3.
Add olivada, halved tomatoes, mozzarella, and oregano to pasta; toss to coat. Season to taste with salt and pepper.
5 min