Tomato and Feta Pasta Salad
 
 
Makes 6 servings
Ingredients
Dressing:
  • 5 sun-dried tomatoes in oil, removed from oil
  • 5 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 garlic clove, chopped
  • 1 teaspoon capers, drained
  • 1 teaspoon kosher salt
  • ¾ teaspoon freshly ground black pepper
Salad:
  • 8 ounces fusilli or other short pasta
  • 4 tomatoes, seeded and diced
  • 6 sun-dried tomatoes in oil, removed from oil and chopped
  • ¾ cup chopped Kalamata olives
  • 1 cup chopped fresh parsley
  • ½ cup finely grated Parmesan cheese
  • 8 ounces Feta cheese, cut into ½" pieces
Instructions
Make the dressing:
  1. In a food processor or blender, purée all the dressing ingredients.
Make the salad:
  1. Cook pasta according to package directions until al dente. Drain and transfer to a large bowl. Add 2 tablespoons dressing and toss to combine.
  2. Add the tomatoes, sun-dried tomatoes, Kalamata olives, parsley, Parmesan cheese and remaining dressing; toss to combine.
  3. Gently fold in the Feta cheese. Serve at room temperature or cold.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/tomato-and-feta-pasta-salad/