SUN-DRIED TOMATO PASTA SALAD – Cambria Kitchen Tour 2013 Recipe
1 Pound Spiral Pasta (Fusilli pasta)
Salt & Pepper
1 Pound Ripe Cherry Tomatoes, diced
1 1⁄2 Cups Black Olives & Kalamata Olives, pitted and diced
1 Pound Feta Cheese, crumbled
10 Sun-dried tomatoes in oil, drained and chopped
1 Cup Grated Parmesan Cheese
1-2 Cups Basil Leaves, Julienned
10 Sun-dried tomatoes in oil, drained
4 Tablespoons red wine vinegar
1⁄2 Cup Olive Oil
2 Garlic Cloves, diced
1 Teaspoon Capers
2 Teaspoons salt
1 Teaspoon pepper
Cook the pasta in a large pot of boiling salted water with a splash of oil to keep pasta from sticking together. Boil according to package instructions. Drain well and allow to cool.
Place pasta in a large bowl and add chopped cherry tomatoes, olives, feta cheese, and sun-dried tomatoes.
For the dressing – In food processor or blender, combine the sun-dried tomatoes, capers, vinegar, olive oil, garlic, salt and pepper until smooth. If dressing seems too thick, add more olive oil. Pour the dressing over the pasta, sprinkle with Parmesan Cheese and Basil and toss well.