Pasta Salad with Sun-Dried Tomatos, Olives, Mozzarella

• 6 Tablespoons Olive Oil
• ½ cups Oil Packed Sun-dried Tomatoes, Drained
• 2 Tablespoons Red Wine Vinegar
• 1 Tablespoon Capers, Drained
• 1 clove Garlic Chopped
• 1 pound Pasta
• 1 whole Large, Ripe Tomato, Chopped
• 8 ounces, weight Fresh Mozzarella
• 1 cup Thinly Sliced Fresh Basil Leaves
• 1 cup Freshly Grated Parmesan Cheese
• ½ cups Oil-cured Black Olives, Pitted And Halved

Add the olive oil, sun-dried tomatoes, red wine vinegar, capers, and garlic to the bowl of a food processor. Blend until the tomatoes are coarsely chopped. Set aside.

Bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain and transfer to a large mixing bowl. Add the dressing and toss to coat. Cool to room temperature, tossing occasionally.

Add the tomatoes, mozzarella, basil, Parmesan and olives. Toss to combine. Taste and season with salt and pepper, if needed.

(Recipe adapted from Bon Appetit.)