Prep Time
20 min
Cook Time
25 min
Yields
6 - 8 servings
2009, Ina Garten, All Rights Reserved.
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ingredients
Salad
½
lb(s) fusilli (spirals) pasta
Kosher salt
Good olive oil
1
lb(s) ripe tomatoes, medium-diced
¾
cup black olives, good such as kalamata, pitted and diced
1
lb(s) good feta cheese, medium-diced
6
sun-dried tomatoes in oil, drained and chopped
Dressing
5
sun-dried tomatoes in oil, drained
2
Tbsp red wine vinegar
6
Tbsp good olive oil
1
clove garlic, diced
1
tsp capers, drained
1
tsp kosher salt
¾
tsp black pepper, freshly ground
1
cup freshly grated Parmesan
1
cup packed flat-leaf parsley, chopped
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directions
Step 1
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.
Step 2
For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in a food processor until almost smooth.
Step 3
Pour the dressing over the pasta, sprinkle with the Parmesan and parsley, and toss well.