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Tomato Feta Pasta Salad

This easy recipe creates a vibrant pasta salad featuring fusilli, ripe tomatoes, kalamata olives, and feta cheese. A zesty dressing made from sun-dried tomatoes, olive oil, vinegar, garlic, and capers coats everything. Finished with Parmesan and fresh parsley, it's a perfect Mediterranean-inspired side dish or light meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course lunch/dinner
Cuisine greek, Mediterranean
Servings 6 people
Calories 3840.3 kcal

Equipment

  • 1 Large Pot
  • 1 Colander
  • 1 Large Mixing Bowl
  • 1 Food Processor For the dressing
  • 1 Knife and Cutting Board For dicing ingredients

Ingredients
  

Main

  • 1/2 pound fusilli spirals pasta
  • Kosher salt
  • Good olive oil
  • 1 pound ripe tomatoes medium-diced
  • 3/4 cup good black olives such as kalamata, pitted and diced
  • 1 pound good feta cheese medium-diced
  • 6 sun-dried tomatoes in oil drained and chopped
  • 5 sun-dried tomatoes in oil drained
  • 2 tablespoons red wine vinegar
  • 6 tablespoons good olive oil
  • 1 garlic clove diced
  • 1 teaspoon capers drained
  • 1 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 cup freshly grated Parmesan
  • 1 cup packed flat-leaf parsley chopped

Instructions
 

  • Cook the pasta in a 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. 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.

Notes

Ensure the pasta is properly cooled before combining with other ingredients to prevent a mushy texture. Cooking it just past al dente and draining well is key. Using high-quality feta, ripe tomatoes, and good olive oil will significantly enhance the flavor profile. Allow the salad to rest for at least 30 minutes, or preferably chill for a few hours, before serving to allow the flavors to meld. Adjust seasoning with extra salt and pepper just before serving if needed. For a twist, try adding cucumber or red onion.