4 Videos | Photo: Tomato Feta Pasta Salad Recipe
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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By desertrider
on February 05, 2012
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I agree with the other viewers, way too much feta and I seemed to have gotten something mixed up about the sundried tomatoes, with 6 tomatoes and 5 of them going into the dressing I would assume there would be only one left for the salad but the way its written it looks like there are more than one going into the salad. Anyway I found it very dry and too mushy. I don't know what to use to moisten the salad and I have to take it to a Super Bowl party.
By Yalemwork
on January 06, 2012
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This is the most delicious pasta I have ever made and tasted, Usually when it comes to pasta (italian I like to come to Guida. But I love this pasta because it is packed and loaded with different flavors, that makes each bite, a tangy, and delicious one!
Well Done Ina Garten!
By shelly0304
Apalachicola, FL
on December 30, 2011
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I only gave it 4 stars because it was just too expensive to buy everything so I did a lot of subsitutions. End result was great but really wasn't her recipe anymore. More like her recipe was the inspiration for mine. Subsitutions made were black olives left whole instead of diced, used diced green salad olives I already had instead of capers, only used 1/4 lb. feta cheese, used minced garlic from the jar, and I roasted a pint of cherry tomatoes for 2 hrs at 200 deg. and used some in the salad and some in the dressing with a little extra oil. Made it the night before and served it cold. It was wonderful!
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