Instructions: Bring large pot of water to a boil. Meanwhile, in food processor, make dressing. Combine all dressing ingredients. Process until sun-dried tomatoes are coarsely chopped. Transfer to small bowl and set aside.

Add 1 teaspoon salt and pasta to boiling water, stirring to prevent sticking. Cook until pasta is just tender, about 11 minutes. Drain well and transfer to large serving bowl.

Add dressing to hot pasta and toss to coat. Let cool, stirring occasionally. Add tomatoes, mozzarella, basil, Parmesan and olives. Season to taste with salt and pepper. Toss to mix and serve at room temperature.

This recipe yields 8 servings.

Comments: This summer salad is bursting with robust flavors. Try it with fresh corn on the cob or a salad of mixed greens just picked from the garden.

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