Pasta with sun-dried tomatoes

Drizzle this dressing bursting with fresh summer flavors over pasta for a mouthwatering dish.

311_pasta dish (photo credit: MCT)
311_pasta dish
(photo credit: MCT)
1/2 pound fusilli (spirals) pastaKosher saltOlive oil1 pound ripe tomatoes, medium-diced3/4 cup good black olives, such as kalamata, pitted and diced1 pound fresh mozzarella, medium-diced (I like to use the Cappelli or other mozzarella that is sold in a fresh ball)6 sun-dried tomatoes in oil, drained and chopped
For the dressing:5 sun-dried tomatoes in oil, drained2 tablespoons red wine vinegar6 tablespoons good olive oil2 garlic clove, diced1 teaspoon capers, drained2 teaspoons kosher salt3/4 teaspoon freshly ground black pepper1 cup freshly grated Parmesan1 cup packed basil leaves, julienned
1. Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool.
2. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
3. For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
4. Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.