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red,  white + blue(berry):  
three side dishes for your 4th of july cook-out
1 2 3 4
continued from page 1

pasta salad with fresh mozzarella, basil + sun-dried tomato dressing
Here’s a pretty red pasta salad that requires no cooking – except for the pasta itself, of course. The recipe makes a generous amount of dressing, so add according to taste. You can make this salad several hours ahead of time – just pop it in the fridge until shortly before serving time, then let it warm up to room temperature.

sun-dried tomato dressing
1/2 cup sun-dried tomatoes
1/3 cup olive oil
1/4 cup red wine vinegar
2 Tbsp. drained capers
1 garlic clove, minced
1 Tbsp. sugar

Soak the sun-dried tomatoes in warm water for 20 minutes or so, until softened. Drain. Toss all the ingredients into a food processor or blender until the tomatoes are good and chopped up and you have a chunky sort of dressing.

assembling the pasta salad
1 lb. fusilli, rotini or the like
1 cup packed fresh basil leaves, shredded
4 oz. fresh mozzarella (fresh mozzarella is packed in liquid – you can find it at Trader Joe’s marketed as ovolini. Four oz. is about one mozzarella ball. If you want a really cheese-a-licious pasta and aren’t afraid of the added fat, feel free to toss in another mozzarella ball’s worth of cheese as well.)
1/2 cup grated parmesan
1/2- 3/4 cup canned black olives, kalamata olives, or mixture

serves 8 as side dish

Cook the pasta al dente and drain. While the pasta is cooking, shred basil leaves and mozzarella by hand into a large serving bowl. Slice the olives and add them, along with the parmesan. Toss with the cooked drained pasta while hot, adding the dressing at the same time. Serve at room temperature.

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