Gorgeous Summer Pasta (Barefoot Style), thank you's and HOORAY for working computers!

MY COMPUTER IS CURED! A little hands-on action is all it took. Whew...hopefully I don't have to go through that again anytime soon. I suppose it's just time for me to admit that I have an addiction. I was definitely feeling symptoms of withdrawal. Think it's time to reevaluate...limit my computer time, if you will...take a step back and pick and choose a bit more...think I can do it? I'm not so sure. Surely my butt (and anyone walking behind it) will thank me. But I'm not going away...nope...not getting rid of me that easily. Just practicing moderation is all. I may take a few days and schedule a few posts to run automatically...that should help. But, I digress. I have my computer back, and for that I am extremely happy! Today is another Barefoot Bloggers day! This week's dish was chosen by Delta Whiskey...and it was a perfect choice for this steamy summer weather we've got going on around here. (One of those digital signs at the library said 105 degrees today. Yuck.) This lovely pasta (salad. I'm calling it pasta salad. I ate it all cold, so I say pasta salad.) combined tomatoes in two forms, fresh basil, olives and mozzarella. Yay! Another opportunity for me to use homemade mozzarella. I have to say I've become quite the mozzarella maven. I cannot stop making it! It's so easy and I LOVE it!!

Pasta with Sun Dried Tomatoes

by Ina Garten, The Barefoot Contessa

serves: 6-8

1/2 lb. fusilli

salt

olive oil

1 lb. fresh tomatoes, medium-dice

3/4 c. black olives, such as kalamata, pitted & diced

1 lb. fresh mozzarella, diced

6 sun dried tomatoes in olive oil, drain & chop I used plain, not oil packed

DRESSING:

5 sun dried tomatoes in oil, drained again, I used plain

2 Tbs. red wine vinegar

6 Tbs. Olive Oil

1 garlic clove

1 tsp. capers, drained

2 tsp. salt

3/4 tsp. freshly ground black pepper

plus:

1 c. freshly grated Parmesan cheese

1 c. basil julienned

Cook pasta until al dente, drain. Put all of your diced ingredients in bowl. Put all dressing ingredients in food processor and blend until almost smooth.

Combine pasta and other ingredients in bowl. Pour dressing over.

Toss to combine.

Next, julienne (or chiffonade) your basil. (Chiffonading Basil, quick tutorial: Stack basil leaves. Roll lengthwise, like rolling a cigarette, cigar, silly cig, you get the point. Slice thinly across the roll while holding it. Sorry, I can't cut and take picture at same time, so I had to stop to show you progress. Fluff out the shreds and voila! You have just chiffonaded your basil!)

Place basil and freshly grated Parmesan in bowl with rest of ingredients.

Toss everything until combined. Serve!

Good, huh?! Be sure to head over to see what the other Barefoot Bloggers did with this recipe (click on link above)! I also wanted to take this opportunity to thank a few awesome ladies who have recently passed some awards on to me. First off, the lovely Krista from Krista's Kitchen awarded me with this You're an Extraordinary & Awesome Blogger Award. Awwwww, shucks. Thanks Krista...I think you rock, too :) And many, many thanks to both Rachel from Rachel vs. "the Kitchen" and Katherine from Smokey Mountain Cafe for passing this Kreativ Blogger award to me. How cool! I get joy and inspiration for reading both of your blogs and am very grateful to have received this award from the both of you! Now go visit these 3 ladies and see their amazing blogs!

***ALSO REMEMBER....Saturday the 11th is the last day to enter my CupCakey giveaway***