Tomato Feta Pasta Salad
This vibrant Tomato Feta Pasta Salad, inspired by Ina Garten, combines al dente fusilli with fresh ripe tomatoes, briny Kalamata olives, and tangy feta cheese. A rich, almost-smooth dressing made from sun-dried tomatoes, red wine vinegar, garlic, and capers coats the mixture. Finished with Parmesan and fresh parsley, it's a refreshing, easy-to-prepare dish perfect for entertaining or a satisfying lunch.
Equipment
- 1 Large Pot For cooking pasta
- 1 Colander For draining pasta
- 1 Large Mixing Bowl For combining salad ingredients
- 1 Food Processor For preparing the dressing
- 1 Chef's Knife and Cutting Board For dicing and chopping 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
Quality ingredients are paramount: As Ina Garten always stresses, 'good' ingredients genuinely elevate this dish. Opt for ripe, intensely flavored tomatoes, robust Kalamata olives, and a creamy, tangy feta. A high-quality extra virgin olive oil for both cooking the pasta and the dressing will also make a noticeable difference. Pasta perfection: Cook the fusilli precisely al dente. Overcooking will result in a mushy salad. After draining, spread the pasta on a sheet pan to cool completely before mixing; this prevents clumping and ensures it doesn't absorb excessive dressing too quickly. Dressing nuances: The food processor yields a beautifully emulsified dressing. Avoid over-processing; a slight texture from the sun-dried tomatoes and capers is desirable. Always taste and adjust seasoning before combining. For optimal flavor, allow the salad to chill for at least 30 minutes to an hour, letting the ingredients marry. A quick toss before serving will refresh the presentation.