Tomato Feta Pasta Salad from Ina Garten
Pasta and potato salads are the perfect side dishes for summer eating. They even make a great main course – think picnic lunch on the beach or boat. This recipe includes fresh garden tomatoes, as well as rich sundried tomatoes for that intense flavor. You can use any pasta for the base, but spirals are particularly good for holding onto the dressing!
For the Salad
½ # Fusilli or Rotini Pasta, cooked according to the directions, and cooled
1 # Ripe Tomatoes, diced
¾ C Kalamata Olives or Cured Black Olives, pitted and diced
1 # Feta Cheese, diced or crumbled
6 Sun-dried Tomatoes in oil (or reconstituted with hot water), drained and diced
For the Dressing
5 Sun-dried Tomatoes,drained
2 Tbsp Red Wine Vinegar
6 Tbsp Extra Virgin Olive Oil
1 clove Garlic, minced
1 teasp Capers, drained
1 teasp Kosher Salt
¾ teasp Freshly Ground Black Pepper
For the Garnish
1 C Parmesan Cheese, freshly grated
1 C, packed Flat Leaf Parsley, chopped
Cook the pasta in a large pot of boiling salted water for about 12 minutes (or according to the directions on the package.) Drain and cool with ice water, drain again.
Place pasta and remaining salad ingredients in a large bowl and stir together.
In a food processor, combine the dressing ingredients and puree until almost smooth.
Pour dressing over salad ingredients, sprinkle with parmesan cheese and parsley, and toss well.
Serve at room temperature or chilled.
