Sun-dried Tomato PastaSalad

The fam and I were headed out of town for a field trip to an aquarium the other day, and I didn't want to go out to eat (New year resolution to eat healthier and eat out less yadda yadda ya...)

I found on Pinterest this Sun-dried Tomato Pasta Salad recipe that tastes JUST LIKE the pasta salad from Beyond Bread. Its a winner, and travels well FYI

I didn't add the black olives-I used to love them, but for some strange reason when I was preggo with my 1st child, I couldn't stand them and still can't ;(

12 sun-dried tomatoes in oil, drained and divided
2 tablespoons red wine vinegar
6 tablespoons olive oil
1 garlic clove, coarsely chopped
1 teaspoon capers, drained
Kosher salt, to taste
3/4 teaspoon freshly ground black pepper
1/2 pound orecchiette or other small pasta
1/2 pound cherry tomatoes, halved
1/2 pound fresh mozzarella, medium-diced
3/4 cup good black olives, such as kalamata, pitted and diced (optional)
1 cup freshly grated parmesan
1 cup packed basil leaves, julienned

DIRECTIONS

1. Add half the sun-dried tomatoes, vinegar, olive oil, garlic, capers, 2 teaspoons salt, and pepper to a food processor, and process until almost smooth.
2. Cook the pasta according to the directions on the package in a large pot of seasoned boiling water until al dente. Drain well, then toss with the dressing in a large mixing bowl. Meanwhile, mince the remaining sun-dried tomatoes.
3. Add the tomatoes, mozzarella, olives (if using), remaining sun-dried tomatoes, parmesan, and basil to the salad. Toss to distribute evenly. Season to taste with salt.
4. Serve at room temperature.