Fusilli With Veggies and Mozzarella

• 8 ounces fusilli
• 2 cups broccoli florets
• 2 tablespoons olive oil
• 2 tablespoons rice vinegar
• 6 sun-dried tomatoes, chopped
• 1 garlic clove, minced
• 12 teaspoon salt
• 12 teaspoon pepper
• 16 ounces tomatoes, diced
• 8 ounces mozzarella cheese, diced
• 12 cup kalamata olive, chopped
• 1 cup fresh basil, cut in narrow strips
• grated parmesan cheese

1. Bring a pot of lightly salted water to a boil.
2. Add pasta, cook to package directions, stirring in broccoli for last minute of cooking time.
3. Drain and rinse under cool water, set aside to drain.
4. Meanwhile, whisk oil, vinegar, sun dried tomatoes, garlic, salt and pepper in a large bowl until well blended.
5. Add tomatoes, mozzarella cheese, olives, and pasta.
6. Toss to mix and coat.
7. Sprinkle with basil and Parmesan cheese and serve at room temperature.

fusilli, broccoli florets, olive oil, rice vinegar, tomatoes, garlic, salt, pepper, tomatoes, mozzarella cheese, kalamata olive, fresh basil, parmesan cheese

Taken from www.food.com/recipe/fusilli-with-veggies-and-mozzarella-335808 (may not work)