Recipe courtesy of Ina Garten

Tomato Feta Pasta Salad

Name: Tomato Feta Pasta Salad
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 6 to 8 servings
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; 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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Level: Easy
Total: 45 min

Prep: 20 min
Cook: 25 min

Yield: 6 to 8 servings

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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

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Watch how to make this recipe.

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.