Fusilli with Sun Dried Tomato Vinaigrette

Today I have a delicious salad that would be perfect for lunch or as a side at any picnic this summer.  The secret is sun dried tomatoes!  These chewy, tangy, sweet pieces of yumminess add so much flavor to this dish (and any other dish) and are the perfect compliment to the mozzarella cheese and kalamata olives.  Enjoy!

Fusilli with Sun Dried Tomato Vinaigrette (adapted from foodnetwork.com)

1/2 c. sun dried tomatoes (not in oil)
1/4 c. freshly squeezed orange juice
3 T. extra virgin olive oil
1 T. apple cider vinegar
1/2 t. salt
1/4 t. black pepper
8 oz. fusilli pasta, cooked according to package directions then rinsed in cold water
5 oz. baby arugula
12 kalamata olives, halved
1/2 c. fresh basil, chopped
8 oz. fresh mozzarella, diced

In the bowl of a food processor combine the sun dried tomatoes, orange juice, olive oil, vinegar, salt and pepper and pulse to combine.  You want the mixture to be a relatively thick and chunky puree.  Set aside.

In a large bowl combine the cooked pasta, arugula, olives, basil and mozzarella.  Pour the sun dried tomato puree over the top and toss gently to combine.  

4 main dish servings (532 calories each serving) according to my calculator on loseit.com