Our boxes have been unpacked, everything has been organized and put in its place, and we are finally feeling settled in California. With every move, something always seems to go missing. This time it’s my camera. Brent’s iphone camera has been taking photos of the dishes I have been preparing during my time off. This disappearance might be a sign I need a new camera. I’ve been frustrated at the quality of the photographs of my meals. I promise they look tastier live! Just like this pasta salad. It looked so bright and colorful in the bowl, but this picture looks so blah. I prepared this dish for the Winkler family 4th of July celebration in Dallas. It was light and refreshing, and perfect for a 100 degree day. One note: the recipe calls for a food processor for the dressing, but simply whisking the ingredients works too.
1/2 pound whole wheat fusilli pasta
Extra virgin olive oil
1 pound ripe tomatoes, medium-diced
3/4 cup kalamata, pitted and diced
1/2 pound reduced fat feta cheese, medium-diced
6 sun-dried tomatoes in oil, drained and chopped
For the dressing:
5 sun-dried tomatoes in oil, drained
2 tablespoons red wine vinegar
6 tablespoons extra virgin olive oil
1 garlic clove, diced
1 teaspoon capers, drained
1/2 cup freshly grated Parmesan
1 cup packed flat-leaf parsley, chopped
Salt and pepper to taste
Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the 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.