Tomato & Feta Pasta Salad

I was looking for a new pasta salad recipe recently, knowing I wanted to steer away form the usual options with Italian dressing or mayo. I wan't really finding what I wanted but this recipe changed that quickly. Of course, being an Ina Garten recipe, it is delicious! I made this for friends and sent a few home with the recipe so you know it's a keeper. The only change I made was using basil instead of parsley, but that is just a personal preference. This recipe is fantastic as written!

Recipe from Ina Garten

1/2 pound fusilli (spirals) pasta

Kosher salt

Good olive oil

1 pound ripe tomatoes, medium-diced (use a tomato with good flavor and avoid romas)

3/4 cup kalamata olives, 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 or basil, chopped

Bring a pot of salted water to a boil and cook the pasta according to the package's instructions.

While preparing the pasta, place all of the dressing ingredients in a blender or food processor. Blend until almost smooth.

When the pasta is done cooking, drain it and place it in your serving bowl. Add the tomatoes, olives, feta and sun dried tomatoes. Mix in the dressing and enjoy! Pin It Now!