Sundried Tomato Pasta Salad

SUNDRIED TOMATO PASTA SALAD
This recipe is adapted from an Ina Garten recipe.

Pasta Ingredients
1/2 pound fusilli pasta
Kosher salt
Olive oil
1 pound ripe tomatoes, medium-diced
3/4 cup good black olives, such as kalamata, pitted and diced
1 pound fresh mozzarella, medium-diced (the quality of the mozzarella is important)
6 sun-dried tomatoes in oil, drained and chopped

Dressing Ingredients
5 sun-dried tomatoes in oil, drained
2 tablespoons red wine vinegar
6 tablespoons good olive oil
1 garlic clove, diced
1 teaspoon capers, drained
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 cup freshly grated parmesan
1 cup packed basil leaves, julienned

Directions
Cook the pasta in a large pot of boiling water with a splash of oil to keep it from sticking together. Boil according to the directions on the package. Drain well and allow to cool.

Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.

For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.

Pour the dressing over the pasta, sprinkle with the parmesan and basil, and toss well.