Ingredients

• ¾ cup olive oil
• 1 cup drained oil-packed sun-dried tomatoes
• ½ cup balsamic vinegar
• 2 tablespoons drained capers
• 2 garlic cloves, minced
• 1 pound cooked fusilli pasta
• 1 pint cherry tomatoes, halved
• ½ cup minced pitted Kalamata olives
• 2 cups drained artichoke hearts
• 2 cups blanched chopped broccoli
• 8 ounces fresh water-packed mozzarella cheese, drained, cut into ½-inch pieces
• 1 cup (packed) fresh basil leaves, thinly sliced
• 1 cup freshly grated Parmesan cheese, preferably Parmigiano-Reggiano

Instructions

1. Blend first 5 ingredients in processor until sun-dried tomatoes are coarsely chopped.
2. In a large bowl, combine dressing and pasta. Toss to coat well.
3. Add remaining ingredients.
4. This can be made 6 hours ahead and kept in the refrigerator. Bring to room temperature before serving.

http://webbabyshower.com/baby-shower/recipes/lunch/pasta-salad/

Baby Shower Menu and Recipes written by Jill Polay. Jill is a food writer and mom living, eating, and playing in Central Oregon. Prior to becoming a mama, she owned Holistic Gourmet Cooking School at Lake Tahoe, California.