Ina Garten Tomato Feta Salad (Revised)
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Olive Oil, 6 tbsp Capers, canned, .66 tbsp, drained *Saladena Feta Cheese Crumbles, 05 cup Salt, 1 tspPepper, black, .25 tspGarlic, 1 cloveParsley, dried, 2 tbsp Parmesan Cheese, shredded, 2 tbspRed Ripe Tomatoes, 1 medium whole (2-3/5" dia*Ronzoni, Whole Wheat Penne Rigate, 10 oz Black Olives, 5 jumbo Sun Dried Tomatoes, 11 piece
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.
Number of Servings: 12
Recipe submitted by SparkPeople user OCCGAL7.
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.
Number of Servings: 12
Recipe submitted by SparkPeople user OCCGAL7.
Nutritional Info Amount Per Serving
- Calories: 281.8
- Total Fat: 19.8 g
- Cholesterol: 25.6 mg
- Sodium: 875.1 mg
- Total Carbs: 19.0 g
- Dietary Fiber: 3.0 g
- Protein: 12.0 g
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