Tricolor Pasta Salad

2 cups pasta spirals (or other pasta shapes)
5 sun-dried tomatoes in oil
2/3 cup vinaigrette dressing (made with 3 parts virgin olive oil to 1 part wine vinegar or lemon juice, plus salt, pepper, and a pinch of mustard powder)
5 stems fresh marjoram
3 stems fresh basil
1 cups cubed mozzarella cheese
1/2 cup black olives, pitted

Cook the pasta in plenty of boiling water until al dente-about 12 minutes. Drain the pasta and rinse in plenty of cold water to keep the shapes separate and stop it cooking further. Transfer to a large mixing bowl.

Cut the sun-dried tomatoes into small strips. Mix the dressing ingredients, shaking them in a bottle, or blending them in a blender.

Strip or mince the marjoram and basil.

Combine the cooled pasta with the cheese, olives, and tomatoes. Add enough dressing to lightly coat the pasta, then add the herbs. Stir well, and leave at room temperature, lightly covered, for about 1 hour, for the flavors to combine. Serve at room temperature. Refrigerate leftovers.