Fusilli with Sun Dried Tomato Vinaigrette

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

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