Caprese Pasta Salad with Sun-Dried Tomatoes

16 ounces bowtie pasta
8 ounces fresh mozzarella cheese, chopped into small pieces
1/4 cup fresh basil, chopped into ribbons
1 8 ounce jar sun-dried tomatoes, packed in oil with herbs
1 tablespoon balsamic vinegar glaze
2 teaspoons olive oil
1 1/2 teaspoons fresh minced garlic
1/2 teaspoon salt
1 1/2 teaspoons dried basil
Fresh black pepper to taste

Bring a large pot of salted water to boil and cook the pasta until al dente, according to package directions.  Drain and rinse with cool water.

In a large bowl, combine pasta, mozzarella, basil, and sun-dried tomatoes, along with a small amount of oil from the jar.  Reserve the remaining oil to moisten the salad later as needed.

In a small bowl, whisk together balsamic vinegar glaze, olive oil, garlic, salt, dried basil, and black pepper to taste.  Pour over the pasta and stir everything gently to coat.  Cover the salad and place in the refrigerator to chill.

Serves 10 to 12.

From Belle of the Kitchen blog, with minor changes