If you have a garden, you can really make this dish “pop”. Adding fresh, homegrown garden tomatoes to this recipe truly take it over the top. There is something delicious about garden tomatoes that make summer recipes incredible. The more tomatoes, the better!
How awesome of a feeling is it to walk out your door and pick your own tomatoes from your garden for this recipe? No more depending on a store or trying to squeeze and sniff a tomato to try to find just the perfect one. Your tomatoes from your garden are just what the recipe needs.
Cooking this recipe up is simple, and the longer that the seasoning can sit after being poured over the top, the better the flavor that it will produce. After just one bite, you’ll be hooked and making this recipe each and every week of the summer!
- 1 lb. Rotini pasta
- 2 c. Sliced cherry tomatoes
- 1 c. Crumbled feta cheese
- 1 c. Sliced green olives
- ⅓ c. Sun-dried tomatoes
- 2 tbsp. Red wine vinegar
- 1 tsp. Garlic minced
- 6 tbsp. Olive oil
- Cook pasta according to package instructions until it has reached your desired level of doneness. Strain and rinse the pasta under cold water to cool it down completely once it has finished cooking.
- In a blender, combine ⅓ cup of sun-dried tomatoes, 2 tablespoons red wine vinegar, 6 tablespoons of olive oil and 1 teaspoon of minced garlic. Blend on high until most of the sun-dried tomatoes have been pureed into the dressing. If some pieces of sun-dried tomatoes remain, that is fine, they will mix well into the salad.
- Pour the cooled pasta into a large mixing bowl. Add in 2 cups of sliced cherry tomatoes.
- Add in 1 cup of crumbled feta cheese.
- Mix in 1 cup of sliced green olives.
- Pour the sun-dried tomato dressing over top of the pasta salad, and stir to combine well.
- Serve chilled.
Looking for more pasta salad recipes? Head over to my Family-Friendly Recipe Board. There are lots of other great recipe ideas over there, you are sure to find something.