I had the pleasure of making this for a birthday party last night, this salad is so full of flavor.   The recipe is always requested so instead of emailing it, I thought I’d share it here.  It involves a fair bit of chopping but is so very worth while.  The base of the recipe is from Barefoot Contessa’s Family Style cookbook.  That is probably my very favorite cookbook of all time.  I’ve made a few changes and below is how I make it.  Enjoy!

10-12 oz dry pasta radiatore
Kosher salt
Olive oil
1 pound ripe cherry tomatoes cut in half
1 cup kalamata olives, pitted and diced
1 pound fresh mozzarella, medium diced
6 sun dried tomatoes, drained and chopped

For the dressing:
8 sun dried tomatoes, drained
3 Tablespoons red wine vinegar
9 Tablespoons good olive oil
2 garlic cloves
1 1/2 tsp capers, drained
3 teaspoons kosher salt
1 heaping teaspoon fresh ground pepper
1 cup tightly packed fresh basil leaves, julienned
1 cup freshly grated parmesan cheese

Directions:  Cook the pasta in a large pot of boiling water until al dente.  Drain and rinse with cold water.  Allow to cool slightly.  Place the pasta in a bowl and add the tomatoes, olives, mozzarella and chopped sun dried tomatoes.

While cooking the pasta, make the dressing.  Combine the sun dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in a food processor until almost smooth.

Pour dressing over pasta, sprinkle with basil and parmesan cheese; toss well.  If you want to make it early, it sits very well.  Just wait till serving to add the basil and parmesan.