It’s no wonder this salad gets a 5-star review! With lots of sun-dried tomatoes, diced fresh tomatoes, Kalamata olives and ONE POUND of feta cheese…this salad has the perfect balance between pasta and delicious add-ins.
Over at thekitchn.com, this salad went head-to-head in a taste-test with some of the most popular pasta salads from Pinch of Yum, Martha Stewart & Rachel Ray. It’s no surprise that Ina’s pasta salad came out on top – so naturally we had to share it with you!
Ingredients
½ lb fusilli pasta
Kosher salt
Good olive oil
1 lb ripe Ontario tomatoes, medium-diced
¾ cup good black olives, such as Kalamata, pitted and diced
1 lb good feta cheese, medium-diced
6 sun-dried tomatoes in oil, drained and chopped
*we garnished our salad with shaved parmesan and fresh basil leaves
For the dressing:
5 sun-dried tomatoes in oil, drained
2 tbsp red wine vinegar
6 tbsp good olive oil
1 garlic clove, diced
1 tsp capers, drained
¾ tsp kosher salt
¾ tsp 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 the pasta 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. Check and adjust salt and pepper as desired.
