Tomato Feta Pasta Salad
- prep time20 min
- total time 45 min
- serves 6 - 8
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½ lb(s) fusilli (spirals) pasta
Good olive oil
1 lb(s) ripe tomatoes, medium-diced
¾ cup black olives, good such as kalamata, pitted and diced
1 lb(s) good feta cheese, medium-diced
6 sun-dried tomatoes in oil, drained and choppedDressing
5 sun-dried tomatoes in oil, drained
2 Tbsp red wine vinegar
6 Tbsp good olive oil
1 clove garlic, diced
1 tsp capers, drained
1 tsp kosher salt
¾ tsp black pepper, freshly ground
1 cup freshly grated Parmesan
1 cup packed flat-leaf parsley, chopped
1. Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool.Dressing
1. For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in a food processor until almost smooth.
2. Pour the dressing over the pasta, sprinkle with the Parmesan and parsley, and toss well.