for the pasta salad:

• 1 lb. larger sized pasta - I like to use curly cavatappi pretty campanelle, or rotini
• kosher salt
• olive oil
• 1 lb. cherry tomatoes quartered
• ¾ c. kalamata olives pitted and sliced
• 2 tsp. capers
• 1 lb. fresh mozzarella medium-diced (or just use mozzarella pearls.)
• ⅓ c. chopped sun-dried tomatoes in oil drained
• 1 c. packed fresh basil leaves julienned
• ⅓ c. toasted pine nuts optional but highly recommended

for the dressing:

• ½ c. sun-dried tomatoes in oil drained
• ¼ c. red wine vinegar
• ⅓ c. olive oil
• 1 large garlic clove diced
• 1 tsp. capers drained
• 2 tsp. kosher salt
• ¾ tsp. freshly ground black pepper
• 1 c. finely shredded Parmesan cheese