Ingredients
1/2
cup drained oil-packed sun-dried tomatoes
12
ounces tomatoes, coarsely chopped
8
ounces fresh water-packed mozzarella cheese, drained, cut into 1/2-inch pieces
1
cup (packed) fresh basil leaves, thinly sliced
1
cup freshly grated Parmesan cheese (about 3 ounces)
1/2
cup minced pitted oil-cured black olives
Directions
1.
Blend first 5 ingredients in processor until tomatoes are coarsely chopped. Set dressing aside.
2.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to large bowl. Add dressing to hot pasta; toss to coat. Cool, stirring occasionally. Add chopped fresh tomatoes, mozzarella, basil, Parmesan and olives; toss. Season to taste with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before serving.)
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