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


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