Fusilli with Sun-Dried Tomato Vinaigrette

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Vinaigrette:

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 

Assembly:

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