Ingredients

• 1/2 cup sun-dried tomatoes
• 1/4 cup fresh-squeezed orange juice (about 1 medium orange)
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Salt
• One 8-ounce package gluten-free ancient grain fusilli pasta, such as TruRoots
• 3 cups chopped baby arugula
• 3/4 cup pitted Kalamata olives, chopped
• 1/2 cup packed fresh basil leaves, chopped
• 7 ounces fresh mozzarella, cut into 1/3-inch dice

Instructions

1. For the vinaigrette: Place the sun-dried tomatoes in a food processor and pulse to chop. Add the orange juice, olive oil, vinegar, salt and pepper. Process to a slightly chunky, relatively thick puree.
2. To assemble: In a large pot of boiling salted water, cook the pasta according to package directions. Drain and rinse in cold water.
3. In a large bowl, toss the cooked pasta together with the arugula, olives, basil, mozzarella and the vinaigrette. Serve.