For the salad:
¾ pound fusili pasta
1 pound grape or cherry tomatoes, halved or quartered
1 pound fresh mozzarella, cubed
6 sun-dried tomatoes, chopped
1 shallot, diced
For the dressing:
5 sun-dried tomatoes, drained
2 tablespoons red wine vinegar
6 tablespoons olive oil
1 garlic clove, coarsely chopped
1 teaspoon capers, drained
1½ teaspoons Kosher salt
¾ teaspoon freshly ground black pepper
1 cup freshly grated Parmesan
1 cup packed basil leaves, julienned
Cook the pasta in a large pot of boiling, salted water until al dente. Drain and set aside to cool. Place the pasta in a large bowl with the tomatoes, mozzarella, sun-dried tomatoes and shallot.
To make the dressing, combine the sun-dried tomatoes, vinegar, oil, garlic, capers, salt and pepper in the bowl of a food processor. Pulse until combined and almost smooth. Pour the dressing over the pasta, sprinkle on Parmesan and basil and toss well.