Pasta with Sun-Dried Tomatoes

This comes from Barefoot Contessa Family Style.  Jud grilled some chicken to have with this.  It was a real winner for a side-dish.  






Printable Version: Pasta with Sun-Dried Tomatoes

Ingredients:
1/2 pound fusili (spirals) pasta.  I had bowtie pasta and just used that
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
6 sun-dried tomatoes in oil, drained and chopped
For the dressing:
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 salted water with a splash of oil to keep it from sticking together. I did not do this. Boil for 12 minutes, or 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.