Penne Pasta Toss

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  • 1 (16 ounce) package uncooked penne pasta
  • 2 large tomatoes, chopped (2 cups)
  • 1 (7 ounce) jar sun-dried tomatoes in oil, drained but reserve the oil chopped (1/2 cup)
  • 2 (4 ounce) packages crumbled feta cheese
  • 1/2 cup chopped fresh parsley
  • 1/4 cup baby capers, drained

For the Dressing:

½ cup to ¾ cup olive oil (use the reserved sun dried tomatoes oil and add enough olive oil to equal 1 cup total)

1/3 cup red wine vinegar

1 teaspoon sugar

½ teaspoon salt

¼ teaspoon dry mustard or 1 teaspoon Dijon mustard

¼ teaspoon cayenne pepper

1 garlic clove minced

To prepare the salad:

Cook the pasta according to package directions until just slightly tender, drain and rinse under cold water to cool the noodles.

In a large bowl combine all other salad ingredients with the pasta. Make the dressing by combing all the dressing ingredients and mixing well. Pour dressing over salad ingredients and mix well. Allow salad to rest chilled for at least two hours for the flavors to blend.

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