Sun-Dried Tomato Pasta Salad

Last time I shared my passion for my patio garden and pasta salads, so I figured that I should share another one of my favourite pasta salad recipes.  This one also makes use of fresh basil and cherry tomatoes.  I like to pour the dressing just before serving the pasta to ensure that the flavours stay fresh.  The flavours include saltiness from the Parmesan cheese, briny tang of the red wine vinegar, and the sweetness from the sun-dried tomatoes and fresh cherry tomatoes.  My boyfriend's favourite aspect of this salad is the cubed mozzarella cheese.  This is definitely a crowd pleaser and makes for a perfect picnic lunch.

Sun-Dried Tomato Pasta Salad

Ingredients
For the salad:
1 pound fusili pasta
1 pound grape or cherry tomatoes, halved or quartered
6 sun-dried tomatoes, chopped
1 shallot, diced

For the dressing:
7 sun-dried tomatoes, drained
3 tablespoons red wine vinegar
9 tablespoons olive oil
2 garlic cloves, coarsely chopped
2 teaspoons capers, drained
1 1/2 teaspoons Kosher salt
3/4 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan
1 pound mozzarella, cubed
1 cup packed basil leaves, julienned

Cook the pasta in a large pot of boiling, salted water until al dente.  Drain and set aside to cool.  Place the pasta in a large bowl with the tomatoes, sun-dried tomatoes and shallot.

To make the dressing, combine the sun-dried tomatoes, vinegar, oil, garlic, capers, salt and pepper in the bowl of a food processor.  Pulse until combined and almost smooth.  Pour the dressing over the pasta, sprinkle on Parmesan, mozzarella and basil and toss well.

Source: adapted from Cook Like a Champion, originally from Barefoot Contessa Family Style