Sun-Dried Tomato Pasta

Ingredients

• 1/2 cup sun-dried tomatoes in oil, (drained)
• 1/4 cup red wine vinegar
• 1/3 cup extra-virgin olive oil
• 1 large garlic clove, (diced)
• 1 teaspoon capers
• 2 teaspoons Morton kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1 pound cavatappi pasta, (or another large, fun/pretty pasta such as campanelle )
• 1 pound cherry tomatoes, (quartered)
• 3/4 cup pitted kalamata olives, (sliced in half)
• 2 teaspoons capers
• 1 pound fresh mozzarella, (cut into 1/2" pieces (or just use mozzarella pearls))
• 1/3 cup chopped sun-dried tomatoes in oil, (drained)
• 1 cup finely shredded Parmesan cheese
• 1 cup packed fresh basil leaves, (julienned)
• 1/3 cup toasted pine nuts

Instructions

1. 1

   Dressing: Combine sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a blender or food processor until almost smooth. An immersion blender also works great.

2. 2

   Pasta Salad: Bring a large pot of salted water to a boil and cook pasta to al dente according to package directions. Add pasta to a colander in the sink and run cold water over it to cool. Drain well, shaking away excess water.

3. 3

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

4. 4

   Pour prepared dressing over pasta salad ingredients. Fold to combine evenly. Sprinkle with Parmesan cheese, basil, and pine nuts; toss well.

5. 5

   This salad keeps well, so you can make it early in the day or even the day before. Just wait to add the Parmesan, basil, and pine nuts until just before serving.