Summer Pasta Salad

Ingredients:

1/2 Pound Short Pasta (Fusilli, Large Shells or Mezza Penne Work Well)
1 Pound Ripe Cherry, or Plum Tomatoes
4 Green Scallions, Chopped
3/4 Cup Pitted & Coarsely Chopped Black Olives Such As Kalamata
1/4 Cup Rinsed Salted Capers
1 Pound Fresh Mozzarella, Cut Into Small Dice (Or Feta Cheese)
1/4 Cup Chopped Fresh Parsley
1/4 Cup Chopped Fresh Basil
Dressing Ingredients:
3 Tablespoons Red Wine Vinegar
9 Tablespoons Extra Virgin Olive Oil
3 Sun-Dried Tomatoes In Oil
1 Large Garlic Clove, Peeled
Salt & Pepper

Directions:

Cook the pasta in a large pot of salted water until it is "al dente", then rinse in cold water and drain well.
If using cherry tomatoes, cut into half.
If using plum tomatoes, chop coarsely and place in a large bowl with the rest of the salad ingredients and toss.
Blend together the dressing ingredients until almost smooth.
An hour before serving, toss the dressing with the pasta mixture and let the flavors meld for one hour at room temperature before serving.