Tomato Feta Pasta Salad

8  ounces		fusilli (spirals) pasta
1  lb.		ripe tomatoes
4  ounces		kalamata olives
8  ounces		feta cheese
11  pieces		sun-dried tomatoes in oil, drained
2  tablespoons		red wine vinegar
6  tablespoons		olive oil
1		garlic clove
1  teaspoon		capers
1  teaspoon		kosher salt
3/4  teaspoon		freshly ground black pepper
1  cup		freshly grated Parmesan
1  cup		packed flat-leaf parsley, chopped

Tip: Click on the ingredient links to learn the nutritional information for all the Tomato Feta Pasta Salad ingredients. The serving size for any ingredient in Tomato Feta Pasta Salad may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

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.