Tuesday, August 8, 2017

Ina's Tomato Pasta Salad w/ Sundried Tomato Vinaigrette & Feta


Leave it to Ina Garten to make a simple summer pasta salad so delicious.

I was looking for a pasta salad to bring to a party, using all those delicious ripe Jersey tomatoes......I checked out Barefoot Contessa, and found what I was looking for.

You may think this is just a simple sounding tomato salad mixed w/ pasta and olives......but trust me, it's the vinaigrette that makes it so fabulous.

I had all my ingredients out, and realized I had no sundried tomatoes! (I usually have a jar somewhere in the cupboard).
Luckily, I had a container of leftover ROASTED cherry tomatoes that I made for a recipe, so I used them instead.

Disaster averted.

This should only be made in the summer, when tomatoes are at their peak. I used heirloom cherry tomatoes, because I love their sweetness and color.

I accidentally added the fresh parsley and parmesan cheese to the food processor while making the dressing....I think that's why I liked it so much!

Honestly, this is one of the best pasta salads I have had.

Ina's Tomato Pasta Salad w/ Sundried Tomato Vinaigrette & Feta: (adapted from Food Network)

1/2 pound fusilli (spiral) pasta (half a package)
Kosher salt
1 pound ripe cherry tomatoes, cut in half or quartered
3/4 cup kalamata black olives, pitted and diced
6 oz. good Greek feta cheese, medium-diced
6 sun-dried tomatoes in oil, drained and chopped

For the dressing:

5 sun-dried tomatoes in oil, drained (I used roasted cherry tomatoes)
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

Cook the pasta in a large pot of boiling salted water, drain well and allow to cool.

Place the pasta in a bowl and add the cut up 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.


Best served at room temperature.

Enjoy!

3 comments:

Emilia mcguffey said...

This looks wonderful! Can't wait to try it !

Amen Kahwajy said...

May make just this sauce to serve with last night's zucchini pie. The Deiss spiralizer you gave me made the prep so easy. MaNY thanks again.

Carol L. said...

This looks and sounds delicious. Thank you. Can't wait to try it.
Carol Luciano