Pasta w/Sun-dried Tomatoes

COURTNEY FJELSTED

SALAD
½ pound fusilli
kosher salt
olive oil
1 pound ripe tomatoes, medium-diced
3/4 cup black olives
1 pound fresh mozzarella, medium-diced
6 sun-dried tomatoes in oil, drained and chopped
1 cup freshly grated parmesan cheese
1 cup packed basil leaves, julienned

DRESSING
5 sun-dried tomatoes in oil, drained
2 tablespoons red wine vinegar
6 tablespoons olive oil
1 garlic clove, diced
1 teaspoon caper, drained
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper

Cook the pasta in a large pot of boiling salted 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 shopped 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 cheese and basil, toss well.

This salad sits well, so you can make it early in the day. Add the parmesan and basil just before serving.