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!