Tomato Feta Pasta Salad


1 pound fusilli (spirals) pasta Kosher salt Extra Virgin Olive Oil 4 ripe roma tomatoes, medium-diced 1 small can of sliced black olives1 pound good feta cheese 6 sun-dried tomatoes in oil, drained and chopped

For the Dressing:

5 sun-dried tomatoes in oil, drained 4 tablespoons red wine vinegar 12 tablespoons extra virgin olive oil 2 garlic cloves, minced 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1 cup freshly grated Parmesan 1 cup packed flat-leaf parsley, chopped


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, salt and pepper with a whisk. Pour the dressing over the pasta, sprinkle with the Parmesan and parsley, and toss well.

By @ElizEdibExp.
Thanks for inspiring us!
You can see the recipe here: elizabethsedibleexperience.blogspot.com

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