Sundried Tomato Fusili with Goat Cheese and Balsamic Dressing

Inspired by a recipe by Barefoot Contessa, I made this scrumptious pasta salad last weekend after craving a light yet filling lunch. I changed some of the ingredients to better suit my tastes and was really pleased with the results. This is a great side dish to serve for a summer meal but note it is best enjoyed when eaten the day it was prepared, otherwise the pasta absorbs the dressing and gets too mushy and chewy.

Sundried Tomato Fusili with Goat Cheese and Balsamic Dressing

Serves 4 as a side dish

Pasta:

• 1/2 box of fusilli pasta
• 4 roma tomatoes, roughly chopped
• 1/2 cup pitted kalamata olives, roughly chopped
• 1/4 cup of sun-dried tomatoes, drained and chopped
• 2/3 cup of goat cheese, crumbled
• 1/2 cup freshly grated parmesan
• 1/2 cup fresh chopped basil

Dressing:

• 1 garlic clove
• 1/4 cup of sun-dried tomatoes, drained and chopped
• 1 tbsp caper berries, drained and chopped
• 1/3 cup balsamic vinegar
• 2/3 cup extra virgin olive oil
• freshly ground black pepper
• salt to taste

1. To make dressing, combine garlic, sun dried tomatoes, caper berries, balsamic, olive oil, fresh cracked pepper and salt in a food processor.
2. Cook the fusili in a large pot of boiling salted water until it is al dente.  Transfer the pasta from the pot to a large bowl to cool and drizzle in a little olive oil to keep the pasta from sticking .
3. When the pasta has cooled off but is still warm, add the chopped tomatoes, olives, sun-dried tomatoes and dressing to the bowl and combine.
4. Mix in the goat cheese, parmesan and basil.