Pasta Salad with Sun-Dried Tomtatoes

Serves 6-8

Ingredients Amount
Fusilli or Rotini Pasta 1/2 lb.
Grape Tomatoes, halved 1 lb.
Kalamata Olives, pitted and diced 1 cup
Fresh Mozzarella, medium diced 1 lb.
For the Dressing:
Sun-dried Tomatoes in oil, drained 5
Red Wine Vinegar 2 Tblsp.
Extra Virgin Olive Oil 6 Tblsp.
Garlic clove, diced 1-2 cloves
Capers, drained 1 tsp.
Kosher Salt 1 tsp.
Freshly ground black pepper 3/4 tsp.
Freshly grated Parmesan Cheese 1 cup
Fresh Basil Leaves, roughly chopped 1 cup

1.  Cook the pasta in a large pot of boiling water with a splash of olive oil to keep it from sticking together.  Boil for according to package directions.  Drain well and allow the pasta to cool.  Place the pasta in a large bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
2.  For the dressing:  combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
3.  Pour the dressing over the pasta, sprinkle with the Parmesan cheese and basil.  Toss well and serve.
I usually make this salad early in the morning and allow it to come to room temperature before I serve it.