Pasta with Sun-Dried Tomatoes Barefoot Contessa

1/2 pound fusilli (spirals) pasta

Kosher salt

Olive oil

1 pound ripe tomatoes, medium-diced

1/4 cup good black olives, such as kalamata, pitted and diced

1 lb. 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

t teaspoon capers, drained

2 teaspoons kosher salt ( I used less)

1/4 teaspoon freshly ground black pepper

1 cup freshly grated Parmesan cheese

1 cup packed basil leaves, julienned

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. Place the pasta n 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 cheese and basil, and toss well.