Today, another over 90 degree day, Sandy made this salad which has been adapted from an Ina Garten recipe. My only problem with this dish is that it’s hard to limit myself to just one bowl! The cold and savory flavor was perfect for a hot day like today. Uncork a nice bottle of chilled white wine!
1/2 pound gemeli pasta
good olive oil
1 lb. ripe tomatoes, medium-diced
1/2 lb. good feta cheese, medium-diced
6 sun-dried tomatoes in oil, drained and chopped
1 lb. fresh asparagus, cut into 1″ pieces, blanched
For the dressing:
5 sun-dried tomatoes in oil, drained
2 Tbsp. red wine vinegar
6 Tbsp. good olive oil
1 garlic clove, diced
1 Tsp. capers, drained
1/4 Tsp. kosher salt
3/4 Tsp. freshly ground black pepper
2/3 cup freshly grated Parmesan
1 cup packed flat-leaf parsley, chopped
Cook the pasta in a large pot of boiling 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 mini-prep food processor until almost smooth.
Pour the dressing over the pasta, sprinkle with the Parmesan and parsley, and toss well.