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Tuscan Pasta Salad

We had a luncheon catered at our office one day and this pasta salad was served as a side. I just had to try to replicate it when I got home. It had cavatelli pasta, sun-dried tomatoes, grape tomatoes and black olives. I usually don't like sun-dried tomatoes but really like it in this recipe.

Ingredients:

• 1 16oz box cavatelli or penne pasta
• 3 oz pkg sun-dried tomatoes, julienned
• 1 cup grape tomatoes, halved
• 1 cup pitted black olives, halved
• 1/2 cup red onion, finely chopped
• 1/2 cup parmesan cheese, finely shredded
  
  Vinaigrette:
• 
  3/4 cup extra virgin olive oil
• 1/4 cup balsamic vinegar or red wine vinegar
• 1 large garlic clove, minced
• 1 tbs fresh basil, minced or 1 tsp dried
• 2 tsp stone ground mustard or Dijon mustard
• 1 tsp kosher salt
• 1/4 tsp black pepper, freshly ground

Directions:

1. Cook pasta according to directions on package. Drain and allow the pasta to cool.
2. After the pasta has drained and cooled completely, place in a large bowl. Add sun-dried tomatoes, grape tomatoes, Kalamata olives, and red onion to the pasta bowl.
3. Combine all of the vinaigrette ingredients in a small covered container and shake until well combined.
4. Pour vinaigrette over pasta and vegetables and combine.
5. Refrigerate for several hours before serving. Best if prepared the day before, and served the next day.
6. Sprinkle pasta salad with parmesan cheese and mix in right before serving or sprinkle on each serving.

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