Cherry Tomato Feta Pasta Salad (#1425)

Serves
Ready
8
41
Minutes
Prep
Cook
15
Minutes
26
Minutes
Categories
Pastas Salads Lunch Vegetarian
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Ingredients

  • 1/2 pound Pasta, Fusilli whole wheat
  • 1 Extra-Virgin Olive Oil
  • 1 Salt
  • 3/4 pound Cherry Tomatoes diced
  • 1 Corn fresh, about 1 cup
  • 1/2 cup Cucumbers diced
  • 1/2 cup Black Olives pitted and sliced
  • 1/2 cup Sundried Tomatoes oil-packed, drained and chopped
  • 1 cup Feta Cheese crumbled

Dressing

  • 3 tablespoons Sundried Tomatoes oil-packed, drained and chopped, about 5 ones
  • 2 tablespoons Red Wine Vinegar
  • 5 tablespoons Extra-Virgin Olive Oil
  • 1 clove Garlic diced, or to taste
  • 1 tsp Capers drained
  • 1/2 tsp Salt
  • 3/4 tsp Black Pepper freshly ground
  • 3/4 cup Parmesan Cheese
  • 1 cup Parsley Leaves freshly chopped

Directions

  1. Cook pasta in large pot of boiling salted water with a splash of oil to keep it from sticking together.
  2. Boil for 12 minutes, or according to the directions on the package.
  3. Rinse under cold water, drain well and allow to cool.
  4. Place the pasta in a bowl and add tomatoes, olives, feta and chopped sun-dried tomatoes.
  5. For the dressing:
  6. Combine sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in a food processor until almost smooth.
  7. Pour the dressing over the pasta, sprinkle with the parmesan and parsley, and toss well.
  8. Serve.
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