Sun-Dried Tomato & Fresh Mozzarella Pasta Salad - cooking recipe

Ingredients

dressing
6 tablespoons olive oil
1/2 cup sun-dried tomato packed in oil, drained
1/4 cup red wine vinegar
1 tablespoon capers, drained
1 garlic clove, minced
salad
1 lb medium pasta shell
2 cups cherry tomatoes, halved
8 ounces water-packed fresh mozzarella cheese, drained and cut into 1/2 inch pieces
1 cup fresh basil leaf, thinly sliced
1/2 cup freshly grated parmesan cheese
1/2 cup chopped kalamata olive

Preparation

Bring large pot of water to a boil.
Meanwhile, in a food processor, make dressing: combine all dressing ingredients.
Process until sun dried tomatoes are coarsely chopped.
Transfer to small bowl and set aside.
Add one teaspoon of salt and pasta to boiling water, stirring occasionally to prevent sticking.
Cook until pasta is tender (about 11 min.) and drain well.
Transfer to a large serving bowl.
Add dressing to hot pasta and toss to coat.
Let cool, stirring occasionally.
Add tomatoes, mozzarella,basil, Parmesan, and olives.
Season to taste with salt and pepper.
Toss to mix and serve at room temperature.