Penne Pasta Toss

• 1 (8 ounce) packageuncooked penne pasta
• 12 cup zesty Italian salad dressing
• 1 cup tomatoes, chopped
• 14 cup sun-dried tomato packed in oil, drained, chopped
• 1 (4 ounce) packagecrumbled feta cheese
• 14 cup chopped fresh parsley
• 2 tablespoons capers, drained

1. Cook pasta in boiling salted water until almost tender (about 11 minutes); drain.
2. Rinse with cold water; drain.
3. In large bowl, combine pasta and dressing.
4. Stir in remaining ingredients.
5. Refrigerate, covered, several hours or overnight.

penne pasta, italian salad dressing, tomatoes, tomato, feta cheese, parsley, capers

Taken from www.food.com/recipe/penne-pasta-toss-463123 (may not work)