Tomato Feta Pasta Salad

Tomato Feta Pasta Salad takes about 45 minutes from beginning to end. One portion of this dish contains roughly 18g of protein, 42g of fat, and a total of 561 calories. For $2.74 per serving, you get a salad that serves 8. This recipe is liked by 17 foodies and cooks. It is brought to you by Foodnetwork. If you have sun-dried tomatoes, kosher salt, fusilli pasta, and a few other ingredients on hand, you can make it. With a spoonacular score of 74%, this dish is pretty good. If you like this recipe, take a look at these similar recipes: Tomato Feta Pasta Salad, Vegan Tomato and Feta Pasta Salad, and Pesto, Feta, and Cherry Tomato Pasta Salad.

Servings: 8

Preparation duration: 20 minutes

Cooking duration: 25 minutes

 

Ingredients:

3/4 cup good black olives, such as kalamata, pitted and diced

3/4 teaspoon freshly ground black pepper

1 teaspoon capers, drained

1 pound good feta cheese, medium-diced

1 cup packed flat-leaf parsley, chopped

1/2 pound fusilli (spirals) pasta

1 garlic clove, diced

1 teaspoon kosher salt

Kosher salt

6 tablespoons good olive oil

Good olive oil

1 cup freshly grated Parmesan

2 tablespoons red wine vinegar

5 sun-dried tomatoes in oil, drained

6 sun-dried tomatoes in oil, drained and chopped

1 pound ripe tomatoes, medium-diced

Equipment:

pot

bowl

food processor

Cooking instruction summary:

Watch how to make this recipe. 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.

 

Step by step:


1. Watch how to make this recipe.

2. 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.

3. Drain well and allow to cool.

4. Place the pasta in a bowl and add the tomatoes, olives, feta and chopped sun-dried tomatoes.

5. For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in a food processor until almost smooth.

6. Pour the dressing over the pasta, sprinkle with the Parmesan and parsley, and toss well.


Nutrition Information:

Quickview
560k Calories
17g Protein
42g Total Fat
28g Carbs
20% Health Score
Limit These
Calories
560k
28%

Fat
42g
65%

  Saturated Fat
14g
89%

Carbohydrates
28g
10%

  Sugar
5g
6%

Cholesterol
58mg
20%

Sodium
1537mg
67%

Get Enough Of These
Protein
17g
35%

Vitamin K
145µg
138%

Calcium
461mg
46%

Selenium
29µg
42%

Phosphorus
360mg
36%

Vitamin B2
0.57mg
34%

Vitamin A
1516IU
30%

Vitamin E
4mg
30%

Vitamin C
18mg
23%

Manganese
0.44mg
22%

Vitamin B12
1µg
18%

Vitamin B6
0.36mg
18%

Zinc
2mg
17%

Magnesium
48mg
12%

Folate
46µg
12%

Potassium
391mg
11%

Vitamin B1
0.16mg
11%

Iron
1mg
11%

Fiber
2g
11%

Copper
0.21mg
10%

Vitamin B3
1mg
9%

Vitamin B5
0.87mg
9%

Vitamin D
0.29µg
2%

covered percent of daily need
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