Ingredients:

• 1/2 pound – fusilli pasta.
• Olive oil.
• 1 pound – ripe tomatoes, medium-diced.
• 3/4 cup – black olives, 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 tbsps – red wine vinegar.
• 6 tbsps – good Olive oil.
• 1- Garlic clove, diced.
• 1 tsp – capers, drained.
• 2 tsp – kosher salt.
• 3/4 tsp – freshly ground black pepper.
• 1 cup – freshly grated parmesan.
• 1 cup – packed Basil leaves, julienned.

Method:

1. Boil the pasta in a large pot with salt and a splash of oil to keep it from sticking together.
2. Boil for 12 mins, or according to the directions on the package.
3. Drain well and allow it to cool.
4. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
5. For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
6. Pour the dressing over the pasta, sprinkle with the parmesan and basil, and toss well.

Recipe courtesy of Tania Bhattacharjee