Sun Dried Tomato Vinaigrette Food

FUSILLI WITH SUN-DRIED TOMATO VINAIGRETTE

Steps:

• For the vinaigrette: Place the sun-dried tomatoes in a food processor and pulse to chop. Add the orange juice, olive oil, vinegar, salt and pepper. Process to a slightly chunky, relatively thick puree.
• To assemble: In a large pot of boiling salted water, cook the pasta according to package directions. Drain and rinse in cold water.
• In a large bowl, toss the cooked pasta together with the arugula, olives, basil, mozzarella and the vinaigrette. Serve.

SUN-DRIED TOMATO VINAIGRETTE

Steps:

• In a saucepan simmer the sun-dried tomatoes in 2 inches water for 3 minutes, or until they are tender, drain them, and mince them. In a bowl whisk together the tomatoes, the vinegars, and the garlic paste, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified. Stir in the basil.

SUN-DRIED TOMATO VINAIGRETTE

Steps:

• rinse sun'dried tomatoes and pat dry.
• Finely chop and place in small bowl.
• Add 1/2 cup of water, oregano garlic, sugar, pepper, and salt if using.
• Wisk to combine.
• Whisking constantly drizzle in oil in slow steady stream until combined.
• **can be made ahead and stored in the fridge for up to a week.