This salad is the one I chose to make for the 4th of July weekend and my nephew's baby blessing. It turned out great!
Sun-dried Tomato Pasta Salad
1 7-oz jar sundried tomatoes, drained
4 cloves fresh garlic
3 tablespoons red wine vinegar
1 cup extra virgin olive oil
1 lb radiatore pasta
1 jar Kalamata or regular olives chopped
1 pint ripe cherry tomatoes, halved
4-5 green onions thinly sliced
Several (10 to 15) basil leaves, chopped or julienne
1 1/2 cups freshly grated Parmesan cheese
Opt garnish with fresh chives snipped
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 onions, 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 and optional chives.