Pasta Salad with Mozzarella, Sun-Dried Tomatoes & Olives - Brennans Market

Ingredients

• 6 Tablespoons Extra Virgin Olive Oil
• 1/2 cup drained oil-packed sun-dried tomatoes
• 1/4 cup Red Wine Vinegar
• 1 Tablespoons 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 (about 3 ounces) freshly grated Parmesan cheese
• 1/2 cup Pitted Kalamata Olives, sliced