Pasta salad with sun-dried tomatoes and feta cheese

Ingredients:

Salad

• 225 gr. fusilli pasta
• Coarse salt
• Good quality olive oil
• 450 g of medium-sized ripe tomatoes, diced
• 3/4 cup diced good quality pitted black olives, such as Kalamata
• 450 g of good quality feta cheese, cut into medium cubes
• 6 chopped sun-dried tomatoes in oil (drained)

Salad dressing

• 5 sun-dried tomatoes in oil (drain the oil)
• 2 tablespoons red wine vinegar
• 6 tablespoons good quality olive oil
• 1 clove of garlic, finely chopped
• 1 teaspoon capers without brine
• 1 teaspoon coarse salt
• 3/4 tsp freshly ground black pepper
• 1 tbsp. grated parmesan cheese
• 1 cup chopped parsley leaves (packed)

Preparation:

1. Prepare the dressing: Combine sun-dried tomatoes, wine vinegar, olive oil, garlic, capers, salt, and pepper in a food processor. Blend until almost smooth.
2. In a large pot of boiling salted water, cook the pasta until tender, using a little oil to prevent sticking. Cook for 12 minutes or according to package directions. Drain in a colander and let cool.
   
   Transfer the pasta to a bowl and add fresh tomatoes, Kalamata olives, feta cheese, and chopped sun-dried tomatoes. Drizzle the dressing over the pasta, sprinkle with Parmesan and parsley, and toss. Serve at room temperature.