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1 pound fusilli pasta
salt
olive oil
1 pound ripe tomatoes
1 cup good black olives, such as kalamata, pitted and diced
1/2 pound feta cheese, medium-diced
8 sun-dried tomatoes in oil, drained and chopped
For the dressing-
10 sun-dried tomatoes in oil, drained
2 tablespoons red wine vinegar
8 tablespoons good olive oil
2 garlic clove, diced
2 teaspoon capers, drained
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan
1 cup packed parsley, chopped
Directions
Cook the pasta in a large pot of boiling salted water 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.
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