A Blue Ribbon pasta salad!

I love the blend of flavors in this delicious salad.

1 pound fusilli pasta, cooked

1 6 oz jar sun-dried tomatoes, drained (reserve the oil), chopped

1 cup fresh mozzarella balls

3 cups baby spinach or kale

1 tablespoon red wine vinegar

1 teaspoon honey

salt and pepper to taste

1 clove garlic, minced

1/4 cup oil from the jar of sun-dried tomatoes

1/3 cup extra-virgin olive oil

In a large bowl, toss together the cooked pasta, sun-dried tomatoes, fresh mozzarella, and spinach.

In a bowl or measuring cup, whisk together the vinegar, honey, salt and pepper, and garlic.  Stream in the sun-dried tomato oil and the olive oil while whisking, until the dressing is somewhat emulsified.  Pour over the pasta salad and toss well.  This lasts well in the fridge for 1 to 2 days.