Pasta and Tomato-Tomato Salad

There's room in this salad for lots of goodies from your summer garden: juicy cherry tomatoes, tender zucchini or yellow summer squash, crisp sweet (or tangy) peppers, and--above all--fragrant fresh basil.

Serves 8-10 as a side dish; 3-4 as a meal.

8 oz. (uncooked) pasta (plain, whole wheat, or spinach; ziti, penne, or other bite-sized pasta)

1-1/2 cups cherry tomatoes, each cut in half

1/3 cup sun-dried tomatoes (dry, not oil-packed)

1 medium zucchini or yellow summer squash, cut lengthwise in quarters, then sliced crosswise

1/4 cup red onion, finely diced

1 medium red or green sweet pepper, cored, seeded, and diced

1/2 cup kalamata olives, pitted, coarsely chopped

1/2 cup fresh mozzarella, diced in 1/2" cubes

2 tablespoons capers

1/4 cup (about 12 leaves) fresh basil

2 tablespoons balsamic vinegar

1/4 cup extra virgin olive oil

1 clove of garlic, finely chopped

salt and pepper to taste

1. Place the sun-dried tomatoes in a dish, cover with warm water, and let soak for 15 min.

2. Cook the pasta according to the package directions, until al dente. Drain and cool, add 1 tablespoon of olive oil, toss with fork to separate pieces and distribute oil.

3. Drain the water from the sun-dried tomatoes and chop roughly.

4. In a large bowl, gently mix the pasta, halved cherry tomatoes, chopped sun-dried tomatoes, sliced zucchini or yellow squash, chopped red onion, diced sweet pepper, olives, mozzarella cubes, and capers.

5. Tear the basil leaves into small pieces and add to mixture in bowl.

6. In a small bowl, whisk together the balsamic vinegar with the remaining olive oil. Add salt and pepper to taste. Pour over the pasta mixture and gently toss to combine.

Refrigerate for at least 3 hours. Toss again lightly before serving.