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Radiatore Salad with Olives

Radiatore Salad with Olives

Though we find that thick, short shapes of pasta often make a starchy chew in pasta salad, the convoluted radiatore (they look like little heaters) create a very complicated chew -- which adds lots of fun to any pasta salad. This one tastes like a salad version of a good southern Italian pasta dish. Serves 12

SKU 564-Recipe

  • 12 Serves


  • 2 pounds radiatore
  • salt and pepper to taste
  • 1 ounce sun-dried tomatoes
  • 2 pounds plum tomatoes
  • 1/2 cup olive oil plus additional for brushing tomatoes
  • 2 garlic cloves, peeled and crushed
  • 2 tablespoons fresh basil leaves, chopped
  • 2 tablespoons balsamic vinegar
  • 1/2 pound full-flavored black olives, pitted and sliced
  • 1/2 cup very finely minced parsley


  1. Cook pasta in a large kettle of boiling salted water until al dente. Run under cold water, drain, and place in a large bowl. Season pasta with salt and pepper.
  2. Place sun-dried tomatoes in a small saucepan with enough water to just cover them. Bring to a boil, turn off heat, and let sit for a few minutes.
  3. Preheat oven to 450 degrees. Remove the stems from the plum tomatoes, cut each tomato in half the long way, and place on a roasting pan. Brush tomatoes with a little olive oil and bake for 10 minutes, or until tomatoes are light brown on both sides. Remove and let cool.
  4. In a food processor purée garlic, basil, sun-dried tomatoes and the balsamic vinegar. Add olive oil in a thin stream.
  5. Add the roasted tomatoes and the olives to the bowl of pasta. Add the dressing. Season with salt and pepper. Garnish with parsley. Serve at room temperature.