adapted from Ina Garten
Dressing (makes more than enough; spoon leftovers over a block of cream cheese and serve with crackers) [mm, good idea! we also put it on top of hummus]
1 7-oz jar sundried tomatoes, drained [if you get it packed in olive oil, save it]
4 cloves garlic
3 tablespoons red wine vinegar
1 cup extra virgin olive oil [can use the stuff you drained from the jar!]
16 ounces corkscrew pasta
1 jar Kalamata or assorted olives [I skipped]
1 pint rip cherry tomatoes, halved
Several (10 to 15) basil leaves, chopped or julienne [I did more of this and added some parsley too]
1 1/2 cups freshly grated Parmesan cheese [I used Grana Parano]
Prepare dressing by blending sundried tomatoes, garlic, salt, pepper, and vinegar until tomatoes are chopped. Blend while drizzling in olive oil; continue blending until mixed together.
Cook pasta according to package directions, drain, and rinse with cold water until no longer hot. Pour 2/3 of the dressing over the pasta, add olives, and toss together. Add remaining ingredients, tossing together and adding more dressing until the salad is coated to your liking. Serve on a big platter with an extra sprinkling of Parmesan cheese.