Pasta Salad With Mozzarella, Sun-Dried Tomatoes And Olives

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6 Tbs. olive oil

1/2 cup oil-packed sun-dried tomatoes, drained

1/4 cup red wine vinegar

1 Tbs. drained capers

1 clove garlic, minced

1 lb. medium pasta shells

2 cups halved red and yellow cherry tomatoes

8 oz. fresh water-packed mozzarella, drained and cut into 1/2-inch pieces

1 cup fresh basil leaves, thinly sliced

1/2 cup freshly grated Parmesan cheese

1/2 cup chopped kalamata olives (approximately 20 olives)

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