0.8 cup olives diced black such as kalamata, pitted and good
0.8 teaspoon pepper black freshly ground
1 teaspoon capers drained
1 pound feta cheese good
1 cup flat-leaf parsley packed chopped
0.5 pound fusilli pasta (spirals)
1 garlic clove diced
1 teaspoon kosher salt
8 servings kosher salt
6 tablespoons olive oil good
8 servings olive oil good
1 cup parmesan freshly grated
2 tablespoons red wine vinegar
5 sun-dried tomatoes drained in oil
6 sun-dried tomatoes drained chopped in oil
1 pound tomatoes ripe
Equipment
food processor
bowl
pot
Directions
Watch how to make this recipe.
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.
Place the pasta in a bowl and add the tomatoes, 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.
