Insalata di Pasta con Mozzarella, Pomodori Essiccati e Olive
Pasta Salad with Mozzarella, Sun-dried Tomatoes and Olives

Ingredients:

6 tablespoons extra virgin olive oil
1/2 cup drained oil-packed sun-dried tomatoes
1/4 cup red wine vinegar
1 tablespoon drained capers
1 garlic clove, minced
1 pound Fusilli pasta
12 ounces tomatoes, coarsely chopped
8 ounces fresh water-packed mozzarella cheese, drained, cut into 1/2-inch pieces
1 cup (packed) fresh basil leaves, thinly sliced
1 cup freshly grated Parmesan cheese (about 3 ounces)
1/2 cup minced pitted oil-cured black olives

Directions:

Blend first 5 ingredients in processor until tomatoes are coarsely chopped. Set dressing aside.

Cook pasta in large pot of boiling salted water until 'al dente', stirring occasionally. Drain.

Transfer to large bowl.

Add dressing to hot pasta; toss to coat.

Cool, stirring occasionally.

Add chopped fresh tomatoes, mozzarella, basil, Parmesan cheese and olives; toss.

Season to taste with salt and pepper. Makes 8 servings.

That's it!

(This is not my recipe, it is a recipe I tried and recommend, the recipe is from http://www.oreganofromitaly.com/)