Personalized Chef Aprons and More!
For the dressing:
5 sun-dried tomatoes in oil, drained
2 tablespoons red wine vinegar
6 tablespoons good olive oil
1 garlic clove, diced
1 teaspoon capers, drained
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan
1 cup packed basil leaves, julienned
Cook the pasta in a large pot of boiling salted
water with a splash
of oil to keep it from sticking together. Boil for 12 minutes, or
according to the directions on the package. Drain well and allow to
cool. Place the pasta in a bowl and add the tomatoes, olives,
mozzarella, and chopped sun-dried tomatoes.
For the dressing, combine the sun-dried tomatoes,
oil, garlic, capers, salt, and pepper in a food processor and process
until almost smooth.
Pour the dressing over the pasta, sprinkle with
the Parmesan and
basil, and toss well.