Sun Dried Tomato Pasta Salad

I stole this from the Barefoot Contessa. It is my favorite pasta salad ever.

Serves 6 to 8
1/2 pound fusilli (spirals) pasta
Kosher salt
Olive oil
1 pound ripe tomatoes, medium-diced
3/4 cup good black olives, such as kalamata, pitted and diced (I leave these out)
1 pound fresh mozzarella, medium-diced
6 sun-dried tomatoes in oil, drained and chopped
FOR THE DRESSING
5 sun-dried tomatoes in oil, drained
2 tablespoons red wine vinegar
6 tablespoons good olive oil
1 garlic clove, diced
1 teaspoon capers, drained (I leave this out too, they are kind of hard to find and I am not a fan of their taste)
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan cheese
1 cup packed basil leaves, julienned
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 cheese and basil, and toss well.
This salad sits well, so you can make it early in the day. Add the Parmesan and basil just before serving.