Pasta with Sun-Dried Tomatoes

One of Ina Garten's amazing recipes.  For those of you in colder states that don't mind keeping your oven on for 3 hours, Smitten Kitchen says you can substitute slow roasted tomatoes with sun dried tomatoes.  Yum.  I might cut back the mozzarella when I make this next time, but that's just my preference.  Everything else was golden.  So good, in fact, there are no pictures.  And I plan to make that vinaigrette again and again and again. Yields 6-8 servings, though I doubled it for 10 people and barely had much left, it's just that delicious.

1/2 pound fusilli (spirals) pasta
Kosher salt
Olive oil
1 pound ripe tomatoes, medium-diced (bite size)
3/4 cup good black olives, such as kalamata, pitted and diced
1 pound fresh mozzarella, medium-diced (bite size)
6 sun-dried tomatoes in oil, drained and chopped

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. 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, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.

Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.