1/2 pound of fusilli pasta
1 cup of heirloom cherry tomatoes, split in half
1/2 cup of kalamata olives, pitted and chopped
2 ears of corn, grilled and removed from the husk
1 cup of feta, diced into 1 inch cubes
6 sun dried tomatoes in oil, drained and roughly chopped
1/2 cup of ground parmesan cheese
1 cup of parsley, chopped
For the Dressing:
5 sun-dried tomatoes in oil, drained
2 tablespoons red wine vinegar
6 tablespoons good olive oil
1 teaspoon fresh garlic
1 tablespoon capers, drained
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
Cook the pasta according to the directions on the package. Drain and set aside.
For the dressing, pulse all the ingredients in a food processor until smooth.
In a large bowl, add the cooked pasta with the rest of the ingredients and the dressing. Toss to coat all of the pasta.
You can serve this as a warm salad or chill and serve as a cold salad.
Adapted and modified from Food network.com