Sicilian salad with pasta

Ingredients
160 g Riso Scotti Fusilli
1 tablespoon of capers, well drained
2 tablespoons of black olives, without the pits, cut into round pieces
6 anchovy fillets, drained and chopped
8 pieces of sun-dried tomatoes, kept in oil, well drained and chopped
4 tablespoons of extra virgin olive oil
1 tablespoon of white vinegar
Parmesan (optional)
Salt
Black pepper, freshly ground
2 teaspoons of mustard
Fresh basil leaves, for garnishing
A few slices of tomato, for garnishing (optional)

Instructions
Cook the pasta in lots of salted, boiling water for 7 minutes, or according to the instructions on the pack. Drain them well and put aside.
While the pasta are boiling, prepare a dressing mixing in a bowl the vinegar with the mustard, salt and pepper. Use a pare shaped whisk to engraft the oil step by step, stirring continuously, until you obtain a solid mixture, golden colored. Cover the bowl and put aside until the pasta are ready, to allow the flavors to infuse.
Transfer them in a large bowl. Add the olives, chopped anchovy fillets, chopped sun-dried tomatoes and the dressing. Stir well. Sprinkle some basil leaves and Parmesan; garnish with tomato slices and serve.

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