Pasta Sonoma Golden Fusilli with Sun-Dried Tomatoes, Capers and Balsamic Vinaigrette


12 oz. Pasta Sonoma Golden Fusilli
1/3 cup Parmesan cheese, coarsely grated
1/2 cup sweet red bell pepper, diced
1/4 cup sun-dried tomatoes, drained and thinly sliced
1 Tbs. capers
2 Tbs. fresh basil, julienned + more for garnish
1 cup Balsamic Vinaigrette Dressing (See Below)
1 Tbs. olive oil
Salt and freshly ground black pepper to taste
Dressing (Makes 1 cup):
1/3 cup Balsamic Vinegar
2/3 cup pure olive oil
1-1/2 tsp. Dijon mustard
3 cloves fresh garlic, minced


Serves 4-6

Make dressing in a large bowl. Add bell pepper, sun-dried tomatoes, capers. Meanwhile, cook pasta according to package instructions, about 6 – 8 minutes (al dente). Drain well, add to bowl with dressing, and toss gently. Add basil and Parmesan cheese, season to taste with salt and pepper, and toss lightly again. Garnish with basil and serve. Enjoy!

Dressing: In a large bowl, combine Dijon mustard, garlic and vinegar. Slowly whisk in the olive oil until a light emulsion is formed. Buon appetito!