Pasta with Sun-Dried Tomatoes

Serve with a green salad or Zucchini Parmesan, and of course don't forget the red wine.

Ingredients

1/2 pound spiral pasta
salt
vegetable oil
1 pound ripe tomatoes, medium diced
3/4 cup black olives pitted and diced
1 pound fresh mozzarella, medium chopped
6 sun dried tomatoes in oil drained and chopped

For the dressing:

5 sun-dried tomatoes in oil, drained
2 Tb red wine vinegar
6 Tb olive oil
1 garlic clove minced
1 tsp capers, drained
2 tsp salt
1 tsp pepper
1 cup Parmesan cheese
1 cup packed basil leaves, julienned

Directions

Cook the pasta in large pot of boiling salted water with a splash of vegetable oil to prevent pasta from  sticking together.  Boil for 12 minutes or according to the directions on the package.  Drain well and allow to cool.    Place 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 food processor and mix until almost smooth.  If you don't have a food processor you can use a hand mixer.
Pour the dressing over the pasta, sprinkle with the Parmesan cheese and basil.  Toss well.

Serves 4