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.