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Tomato Feta Pasta Salad

This recipe guides you through creating a vibrant Tomato Feta Pasta Salad. Al dente fusilli pasta is combined with ripe tomatoes, Kalamata olives, and diced feta cheese. A robust, tangy dressing made from sun-dried tomatoes, red wine vinegar, garlic, and capers is blended and tossed with the salad. Finished with Parmesan and fresh parsley, it's a refreshing dish perfect for any occasion.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 people
Course: lunch/dinner
Cuisine: greek, Mediterranean
Calories: 3840.3
Ingredients Equipment Method Notes

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

Equipment

  • 1 Large Pot For boiling pasta
  • 1 Colander For draining pasta
  • 1 Large Mixing Bowl For assembling the salad
  • 1 Food Processor For blending the dressing
  • 1 Cutting Board & Chef's Knife For dicing ingredients

Method
 

  1. 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.
  2. For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in a food processor until almost smooth.
  3. Pour the dressing over the pasta, sprinkle with the Parmesan and parsley, and toss well.

Notes

For best results, cook the pasta al dente; rinsing it with cold water after draining will halt the cooking process and prevent stickiness, which is ideal for a cold pasta salad. The quality of your feta cheese and olives significantly impacts the final flavor, so opt for good quality brined feta and fresh Kalamata olives. When preparing the dressing, ensure sun-dried tomatoes are well-drained and blend thoroughly for a smooth, cohesive consistency. A squeeze of fresh lemon juice can brighten the dressing's profile. Allow the salad to chill for at least 30 minutes before serving; this crucial step allows the flavors to meld beautifully and intensify. Always taste and adjust seasoning before serving.