Tomato Feta Pasta Salad
Servings: 0
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.
Notes
Recipe By: Ina Garten
Serving Size: 6
Serving Size: 6
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