Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.
~The basil and parmesean are omitted in the photo only because I made this to take for lunches when I go to work and I'd rather add those the day of~
I can't lie, I thought I wasn't going to like this. I'm not a huge fan of sun-dried tomato. I have this issue with tomatoes being sweet. But with the saltiness of the kalamata olives, that is an amazing combo. Plus any excuse I can get to buy the tiny little balls of mozzarella (a third of which were eaten before the dish's completion, good thing I got extras).
There is one technical issue I need to work out when I go to do these recipes though. I need to actually look at the dish for what it is and decide if it can be dinner all on it's own. Generally Ina serves a few dishes so it's a well rounded meal. Just like with the gazpacho I felt like this could really use a protein.I'm thinking it would be delicious as a side with a warm steak sandwich or something roast beefy.