Mrs. B. Cooks....Fusilli with Sun Dried Tomatoes

We had this for dinner last night.  So yummy!  What's great about this recipe is that it's pretty quick to throw together, it's full of really good, healthy ingredients, and that leftovers store and travel well.  Great dish to throw together at the beginning of the week and have for lunch all week!

Fusilli with Sun Dried Tomatoes and Grilled Chicken

For the dressing:

5 Sun dried tomatoes (from a jar in oil), drained

6 Tbsp olive oil

2 Tbsp red wine vinegar

2 cloves garlic, minced or pressed

1 tsp capers, rinsed and drained

2 tsp Kosher salt

3/4 tsp pepper

Add ingredients to a food processor and process until mostly smooth. You can make the dressing quite a bit ahead if you need to.  When you taste this, it's going to be really strong and slightly sour.  Don't be alarmed.  Remember that this is going to flavor the entire dish.  It will be much mellower once you've put the dish together.

For the dish:

1/2 lb fusilli pasta (or other spiral shaped pasta)

1 pound of tomatoes, chopped

3/4 cup Kalamata or Nicoise olives, chopped

1 pound Mozzarella cheese, medium diced

6 sun dried tomatoes, drained and chopped

2 cups sliced grilled chicken

1 cup Parmesan cheese

3/4 cup basil, julienned 

Cook pasta to package directions and drain well.  Add dressing and gently toss until evenly distributed.   Add tomatoes, olives, mozzarella, chopped sun dried tomatoes and chicken and toss again.  Sprinkle in basil and Parmesan and gently mix to distribute.

Serve.