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FUSILLI - TOMATOES - FETA - Tomato Feta Pasta Salad
Nb persons: 8
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| Tomato Feta Pasta Salad Recipe courtesy of Ina Garten [Salads and Salad Dressings] Ingredients | |
| 1/2 pound | fusilli, (spirals) pasta |
| Kosher salt | |
| Good olive oil | |
| 1 pound | ripe tomatoes, medium-diced |
| 3/4 cup | good black olives, such as kalamata, pitted and diced |
| 1 pound | 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 |
Directions
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.
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