Sun Dried Tomato Pasta Salad

Ingredients:
12 sun-dried tomatoes in oil, drained and divided
15ml red wine vinegar
90ml olive oil
1 garlic clove, coarsely chopped
5ml capers, drained
Sea salt, to taste
2.5ml freshly ground black pepper
250g orecchiette or other small pasta
250g cherry tomatoes, halved
250g fresh mozzarella, medium-diced
125ml good black olives, such as kalamata, pitted and diced
250ml freshly grated parmesan
250ml packed basil leaves, julienned



Directions:
Add half the sun-dried tomatoes, vinegar, olive oil, garlic, capers, 2 teaspoons salt, and pepper to a food processor, and process until almost smooth.

Cook the pasta according to the directions on the package in a large pot of seasoned boiling water until al dente. Drain well, then toss with the dressing in a large mixing bowl.

Meanwhile, mince the remaining sun-dried tomatoes. Add the tomatoes, mozzarella, olives, remaining sun-dried tomatoes, parmesan, and basil to the salad. Toss to distribute evenly.

Season to taste and serve at room temperature.