About the Dish

6 ounces Rotini Pasta
1 ounce Sun-Dried Tomatoes
4 ounces Mozzarella
1 ounce Black Olives
10 Salad Tomatoes
2 tablespoons Pesto
2 tablespoons Balsamic Vinegar
8 sprigs Parsley
Per Serving
Calories 600
Total Fat 20 g
Saturated Fat 7 g
Trans Fat 0 g
Cholesterol 40 mg
Sodium 640 mg
Total Carbohydrates 82 g
Dietary Fiber 6 g
Sugar 13 g
Protein 25 g
Sandra Gutierrez

Sandra Gutierrez out of Cary, North Carolina is a bilingual national expert on Latin Cuisine. Over her two-decade career, she has taught thousands to cook through her four cookbooks and many classes.

Born in the USA, Sandra grew up in Latin America, where she learned about Latin American cuisine. In a career that spans more than two decades, food writer and instructor Sandra Gutierrez has taught thousands how to cook. Born in the United States, this bilingual, award-winning Latina author of four cookbooks is considered one of the top national experts on Latin American and Southern regional cuisines. "I draw inspiration from many places. I love to read about history and the history of food, where ingredients came from, why we eat what we eat. The seasons also, of course, carry a lot of importance in what I choose, what ingredients I get, making sure that they’re local, that they’re seasonal, that they’re at their peak. And then of course, art. I like the food to actually look pretty on the plate, so I also like to look at the way you see paintings, and you see landscapes, and in nature when you see the colors. I like to be able to transfer that in a plate. To me, cooking and eating is more than just something that we do to survive. We have an opportunity to do simple food, and delicious food, but also to truly enjoy every single aspect of it, and put all of our 5 senses into the experience." Sandra has assisted other culinary personalities in their classes or book signings in and around the Triangle area, including chefs Emeril Lagasse, Sara Moulton, Daisy Martinez, Giuliano Hazan, Presidential Pastry Chef Roland Mesnier, and the Grande Dame of Mexican Cuisine, Diana Kennedy and has been featured on television and radio shows. BOOKS: The New Southern-Latino Table: Recipes That Bring Together the Bold and Beloved Flavors of Latin America and the American South (part of the Gateways/Portales exhibit through this summer at the Smithsonian Institution in Washington, D.C.); Latin American Street Food: The Best Flavors of Markets, Beaches, and Roadside Stands from Mexico to Argentina; Empanadas: The Hand-Held Pies of Latin America; Beans and Field Peas, a Savor the South Cookbook. PUBLICATIONS: USA Today; The Miami Herald; The Post and Courier; The Local Palate; FOX Latino; Huffington Post; NBC Latino; RELISH; Military Officer Magazine; Cooking Club of America. AWARDS: 2016 Gourmand Award; MFK Fisher Awards for Excellence in Culinary Writing by Les Dames d’Escoffier International. To learn more about Sandra, visit sandraskitchenstudio.com


We love pasta—after all it's a malt. With fresh mozzarella, we want a beer that has just a little hop bite but also has some sweetness to go with the sun-dried tomato. We suggest a saison with this dish because it has some sweetness along with just enough hop bite.

Southern Barrel Saison N'on N'on, Blufton, South Carolina

Sangiovese - Montalcino, Italy

The high acid of sangiovese, with its tart cherry fruit, makes it the ideal match for tomatoes. “Rosso Di Montalcino,” like its bigger brother Brunello, is still 100% Sangiovese, but made in a lighter and much more approachable style. Try it slightly chilled and it becomes the perfect summertime red that pairs well with the salad.

Il Poggione Rosso di Montalcino, Italy


Fill a saucepan half full with about 8 cups water. Stir in 1 teaspoon kosher salt, and place over high heat. This is your pasta cooking water.
MISE EN PLACE • Cut mozzarella into bite-size pieces. • Halve salad tomatoes. • Slice olives. • Pick and chop parsley leaves.
• Place sun-dried tomatoes in a bowl. • When pasta water boils, pour about 1 cup water over dried tomatoes. Let soak.
• Return saucepan to high heat. Add pasta. Cook, stirring occasionally, until pasta is tender but not mushy, 7-9 minutes. • Rinse pasta under cold water. Drain well.
Transfer pasta to a large bowl. Toss with pesto and vinegar.
• Drain dried tomatoes. • To pasta fold in dried tomatoes, mozzarella, olives, salad tomatoes, half of parsley, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
• Taste and adjust seasoning as desired with kosher salt and black pepper. Divide pasta salad between 2 bowls. • Garnish with remaining parsley, and enjoy!