Name: Tomato Feta Pasta Salad
Ingredients: 1/2 lb. fusilli (spirals pasta); Kosher salt; Good olive oil; 1 lb. ripe tomatoes (medium-diced); 3/4 cup good black olives (such as kalamata, pitted and diced); 1 lb. good feta cheese (medium-diced); 6 sun-dried tomatoes in oil (drained and chopped); For the dressing:; 5 sun-dried tomatoes in oil (drained); 2 tablespoons red wine vinegar; 6 tablespoons good olive oil; 1 garlic clove (diced); 1 teaspoon capers (drained); 1 teaspoon kosher salt; 3/4 teaspoon freshly ground black pepper; 1 cup freshly grated Parmesan; 1 cup packed flat-leaf parsley (chopped)

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Tomato Feta Pasta Salad

Course: Salad, Side Dish

Keyword: feta, tomato

Servings:

Author: Ina Garten

Ingredients

1/2 lb. fusilli spirals pasta
Kosher salt
Good olive oil
1 lb. ripe tomatoes medium-diced
3/4 cup good black olives such as kalamata, pitted and diced
1 lb. good feta cheese medium-diced
6 sun-dried tomatoes in oil drained and chopped
For the dressing:
5 sun-dried tomatoes in oil drained
2 tablespoons red wine vinegar
6 tablespoons good olive oil
1 garlic clove diced
1 teaspoon capers drained
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan
1 cup packed flat-leaf parsley chopped

Instructions

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.
Place the pasta in a bowl and add the tomatoes, olives, feta and chopped sun-dried tomatoes.
For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in a food processor until almost smooth.
Pour the dressing over the pasta, sprinkle with the Parmesan and parsley, and toss well.