Tomato feta pasta salad is a summer dish featuring umami-rich ingredients such as short-cut pasta, black olives, feta cheese, and two types of tomatoes: fresh and sun-dried. Using sun-dried tomatoes packed in oil enhances the flavor. The pasta is dressed with a blend of red wine vinegar, olive oil, capers, and garlic, topped with freshly grated Parmesan and parsley. The recipe is quick to make; while boiling pasta, fresh ingredients can be prepared, and although a food processor is ideal for the dressing, it's not necessary.
The recipe calls for short-cut pasta, black olives, feta cheese, and two kinds of tomatoes: fresh and sun-dried. It's key to use sun-dried tomatoes packed in oil, as they're more tender and flavorful than the dry variety.
The olives (Garten recommends Kalamata), tomato, and feta all bring major umami to this summertime dish. The salty, briny mix-ins give the salad a distinctly Mediterranean taste that felt a little unusual, but I preferred it to the typical mayonnaise-dressed pasta salad.
The preparation is quick and easy. While I boiled a big pot of salted water for the pasta, I chopped the fresh tomatoes, sliced the olives, and diced the feta and sun-dried tomatoes.
The best way to make this pasta- salad dressing is with a small food processor, but it's possible to make it without one.
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