Pasta Salad with Mozzarella, Sun-Dried Tomatoes and Olives

• 6 tablespoons olive oilolive-oil
• 1/2 cup drained oil-packed sun-dried tomatoestomato
• 1/4 cup red wine vinegarred-wine-vinegar
• 1 tablespoon drained capers
• 1 garlic clove, mincedgarlic
• 1 pound fusilli pasta
• 12 ounces tomatoes, coarsely choppedtomato
• 8 ounces fresh water-packed mozzarella cheese, drained, cut into 1/2-inch pieces
• 1 cup (packed) fresh basil leaves, thinly slicedbasil
• 1 cup freshly grated Parmesan cheese (about 3 ounces)parmesan
• 1/2 cup minced pitted oil-cured black olives

1. 01Blend first 5 ingredients in processor until tomatoes are coarsely chopped. Set dressing aside.
2. 02Cook pasta in large pot of boiling salted water until just tender but still firm to bite, 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 and olives; toss. Season to taste with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before serving.)

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