Yield: 6 serving

6 1/2 cups gluten-free pasta, cooked al dente
4 tbsp olive oil
10 sun-dried tomatoes, thinly sliced and soaked in hot water
2 tbsps capers or minced anchovies
2/3 cup black olives
2 cloves garlic, finely chopped
2 tbsps chopped green onions
3 tbsps balsamic vinegar
3 tbsps mixed fresh parsley and basil
salt and fresh ground pepper, to taste

1. Toss the pasta with the olive oil and set aside.
2. In a small bowl, toss together the capers (or anchovies), olives, garlic, green onions and vinegar. Add the tomatoes plus 2 tbsps of the water in which the tomatoes were soaking.
3. Stir the pasta into the olive mixture and mix well. Add a tablespoon or more of the tomato water if the salad seems too dry. Sprinkle the dish with the salt and pepper and parsley and basil. Mix and let the pasta salad stand 15 minutes before serving.

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