Cherry Tomato Feta Pasta Salad
We make this pasta salad all the time. It's loaded with the delicious flavors. Sometimes we add some steamed broccoli florets or asparagus, or a few freshly sliced mushrooms.
Yield
8 servingsPrep
15 minCook
26 minReady
48 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
pasta, fusilli
whole wheat |
|
|
olive oil, extra-virgin
|
*
|
||
|
salt
|
*
|
||
| ¾ | pound |
cherry tomatoes
diced |
|
| 1 | cup |
corn
fresh or frozen |
*
|
| ½ | cup |
cucumbers
diced |
|
| ½ | cup |
black olives
pitted and sliced |
*
|
| ½ | 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 |
olive oil, extra-virgin
|
|
| 1 | clove |
garlic
diced, or to taste |
|
| 1 | teaspoon |
capers
drained |
*
|
| ½ | teaspoon |
salt
|
|
| ¾ | teaspoon |
black pepper
freshly ground |
|
| ¾ | cup |
Parmesan cheese
|
|
| 1 | cup |
parsley leaves
freshly chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
pasta, fusilli
whole wheat |
|
| 1 | x |
olive oil, extra-virgin
|
*
|
| 1 | x |
salt
|
*
|
| 340.2 | g |
cherry tomatoes
diced |
|
| 1 | each |
corn
fresh or frozen |
*
|
| 118 | ml |
cucumbers
diced |
|
| 118 | ml |
black olives
pitted and sliced |
*
|
| 118 | ml |
sundried tomatoes
oil-packed, drained and chopped |
|
| 237 | ml |
feta cheese
crumbled |
|
| Dressing: | |||
| 45 | ml |
sundried tomatoes
oil-packed, drained and chopped, about 5 ones |
|
| 3E+1 | ml |
red wine vinegar
|
|
| 75 | ml |
olive oil, extra-virgin
|
|
| 1 | clove |
garlic
diced, or to taste |
|
| 5 | ml |
capers
drained |
*
|
| 2.5 | ml |
salt
|
|
| 3.8 | ml |
black pepper
freshly ground |
|
| 177 | ml |
Parmesan cheese
|
|
| 237 | ml |
parsley leaves
freshly chopped |
|
Directions
Cook pasta in 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. Rinse under cold water, drain well and allow to cool.
Place the pasta in a bowl and add tomatoes, olives, feta and chopped sun-dried tomatoes.
For the dressing:
Combine 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. Serve.
