This is the pasta salad we had at the family gathering on June 26, 2010. I happened to really like it, don't know about everyone else... :)
(Recipe found on Pioneer Woman.)
Sundried Tomato Pasta Salad
1 jar sundried tomatoes (7 oz.)
4 cloves garlic
3 Tbsp. red wine vinegar
1 c. extra virgin olive oil
salt & pepper, to taste
16 oz. corkscrew pasta (rotini/spiral)
1 jar Kalamata or assorted olives
1 pint ripe cherry tomatoes (cut in halves)
10 leaves fresh basil (10-15 leaves), chopped or julienne
1.5 c. Parmesan cheese, freshly grated
In a blender combine sundried tomatoes, garlic, salt, pepper, and vinegar until tomatoes are chopped. Continue blending while drizzling in olive oil, until all mixed together. (Ingredients might still separate a bit.)
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 chilled on a big platter or in a big bowl, with an extra sprinkling of Parmesan cheese.