Fusilli with Sun-Dried Tomato Vinaigrette

• 1/2 cup sun-dried tomatoes
• 1/4 cup fresh-squeezed orange juice (about 1 medium orange)
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Salt
• One 8-ounce package gluten-free ancient grain fusilli pasta, such as TruRoots
• 3 cups chopped baby arugula
• 3/4 cup pitted Kalamata olives, chopped
• 1/2 cup packed fresh basil leaves, chopped
• 7 ounces fresh mozzarella, cut into 1/3-inch dice

1. For the vinaigrette: Place the sun-dried tomatoes in a food processor and pulse to chop.
2. Add the orange juice, olive oil, vinegar, salt and pepper.
3. Process to a slightly chunky, relatively thick puree.
4. To assemble: In a large pot of boiling salted water, cook the pasta according to package directions.
5. Drain and rinse in cold water.
6. In a large bowl, toss the cooked pasta together with the arugula, olives, basil, mozzarella and the vinaigrette.
7. Serve.

tomatoes, freshsqueezed orange juice, extravirgin olive oil, apple cider vinegar, salt, freshly ground black pepper, salt, pasta, baby arugula, olives, basil, mozzarella

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/fusilli-with-sun-dried-tomato-vinaigrette.html (may not work)