Cherry Tomato Feta Pasta Salad

• 1/2 pound pasta, fusilli whole wheat
• 1 x olive oil, extra-virgin
• 1 x salt
• 3/4 pound cherry tomatoes diced
• 1 each corn fresh, about 1 cup
• 1/2 cup cucumbers diced
• 1/2 cup black olives pitted and sliced
• 1/2 cup sundried tomatoes oil-packed, drained and chopped
• 1 cup feta cheese crumbled
• 3 tablespoons sundried tomatoes oil-packed, drained and chopped, about 5 ones
• 2 tablespoons red wine vinegar
• 5 tablespoons olive oil, extra-virgin
• 1 clove garlic diced, or to taste
• 1 teaspoon capers drained
• 1/2 teaspoon salt
• 3/4 teaspoon black pepper freshly ground
• 3/4 cup parmesan, parmigiano-reggiano cheese, grated
• 1 cup parsley leaves freshly chopped

1. Cook pasta in large pot of boiling salted water with a splash of oil to keep it from sticking together.
2. Boil for 12 minutes, or according to the directions on the package.
3. Rinse under cold water, drain well and allow to cool.
4. Place the pasta in a bowl and add tomatoes, olives, feta and chopped sun-dried tomatoes.
5. For the dressing:
6. Combine sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in a food processor until almost smooth.
7. Pour the dressing over the pasta, sprinkle with the Parmesan and parsley, and toss well.
8. Serve.

pasta, olive oil, salt, tomatoes, corn fresh, cucumbers, black olives, tomatoes oil, feta cheese, tomatoes oil, red wine vinegar, olive oil, garlic, capers, salt, black pepper, parmesan, parsley

Taken from recipeland.com/recipe/v/cherry-tomato-feta-pasta-salad-50466 (may not work)