Pasta with Sun-Dried Tomatoes

July's first Barefoot Bloggers recipe is Pasta with Sun-Dried Tomatoes (although I think that is a bad title, because it is really so much more!), chosen by Cat of Delta Whiskey. Check out Cat's blog - not only is she a fellow Barefoot Contessa fan & cook, she's also a proud military wife - so inspiring (and she shares my birthday!). While you're there, tell her she picked out a GREAT recipe - loved this with fresh Cherokee Purple tomatoes from my garden!

Pasta with Sun-Dried Tomatoes

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

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, 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.