|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.