Because this Makes 12 servings, you don't to feel bad about the Cheese. You Have the control, after all, right? 6 tablespoons olive oil 1/2 cup oil-packed sun-dried tomatoes, drained 2 tablespoons red wine vinegar 1 tablespoons capers, drained 1 clove garlic, chopped 1 pound Campenelle pasta 1 large red-ripe tomato, diced 8 ounces fresh mozzarella cheese, cut into chunks 1 cup thinly sliced fresh basil leaves 1 cup freshly grated Parmigiano-Reggiano cheese 1/2 cup oil-cured black olives, pitted & halved Add the olive oil, sun-dried tomatoes, red wine vinegar, capers, & garlic to the bowl of a food processor. Blend until the tomatoes are coarsely chopped. Set aside. Bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain & transfer to a large mixing bowl. Add the dressing & toss to coat. Cool to room temperature, tossing occasionally. Add the tomatoes, mozzarella, basil, Parmesan, & olives. Toss to combine. Taste & season with salt & pepper, if needed.