Ingredients
- 1/2 pound rotini pasta
- Kosher salt
- Extra Virgin olive oil
- 1 pound ripe tomatoes, medium-diced
- 3/4 cup kalamata olives, pitted and diced
- 1 pound 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 extra virgin 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. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. (I let it run through a little cold water, to quicken the cooling process.)
- Place the pasta in a bowl and add the tomatoes (you can broil the tomatoes for that extra grilled touch in the pasta salad), 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.
- Serve immediately or cover with plastic wrap, refrigerate and serve later.
https://novicehousewife.com/2012/02/06/february-src-tslrs-tomato-feta-pasta-salad/