5ouncesKalamata olives, pitted and diced (5 ounces = 1 cup)
DRESSING
8ouncessun-dried tomatoes in olive oil, chopped fine; keep oil for dressing
6tablespoonsextra virgin olive oil, ONLY ADD IF YOU DON'T USE OIL FROM TOMATOES
¼cupred wine vinegar
2teaspoonscapers, drained
1 ½teaspoonsgarlic, minced
1teaspoonfine sea salt
1teaspoonblack pepper
OPTIONAL FINISH
6ouncesfeta cheese, VEGANS: OMIT.
2tablespoonsfresh italian flat-leaf parsley, chopped
Instructions
Place the pasta in a bowl and add the remaining salad ingredients.
For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in a food processor until almost smooth.Alternately, you can finely chop the sun-dried tomatoes and capers (or leave capers whole), then whisk all dressing ingredients in a small bowl.
Pour the dressing over the pasta, sprinkle with crumbled feta and parsley, and toss well.
Refrigerate a couple hours to let flavors meld. Before serving, sprinkle with crumbled feta and parsley, and toss well.