Pasta Salad with Sun Dried Tomatoes

Place the drained sun-dried tomatoes, vinegar, olive oil, diced garlic, drained capers, salt and black pepper in a food processor or blender. Process until almost smooth. Set aside.

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

Drain the pasta and place it in a large bowl. Add the salad dressing while the pasta is hot and toss to combine. Warm pasta absorbs the flavor from the dressing better than cold pasta. Cool before adding the rest of the ingredients.

When cool, add the tomatoes, olives, roasted red bell peppers, chickpeas and feta cheese and toss to combine. Add the Parmesan cheese, chopped fresh parsley and basil gently toss well. Season to taste with salt and black pepper and serve.