 | | Directions |
- Cook the pasta according to the package directions; drain and place into a large bowl.
- While the pasta is cooking, prepare the salad dressing according to the package directions and pour over the warm, drained pasta. Let the pasta cool before adding the remaining ingredients.
- Add the drained capers, crumbled feta cheese, chopped parsley, and chopped reconstituted sun dried tomatoes. Refrigerate for 4 to 6 hours so that the flavors of the ingredients blend together.
- Just before serving, add the tomatoes.
Substitution: Instead of using capers, you can use chopped Kalamata olives.
Optional: To use this salad as an entrée, add one chicken breast per person.
Optional: Use cherry tomatoes instead of chopped large tomatoes.
Note: This recipe doubles and triples easily. |
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Prep Time: 15 minutes
Cook Time: 10 minutes
Container: large pasta pot, large bowl, small bowl or small jar with lid (for mixing packaged salad dressing)
|  | | Ingredients | | - | | 16 ounces penne pasta - cooked and drained |
| - | | 8 ounces feta cheese - crumbled (use any flavor of feta - we like tomato basil for the flavor and color) |
| - | | 2 ripe tomatoes, large - chopped |
| - | | 1/4 cup capers, drained |
| - | | 1/4 cup parsley - chopped |
| - | | 3 ounces package of sun dried tomatoes (reconstitute the tomatoes and chop) |
| - | | 1 package zesty Italian dressing - prepare according to the package directions |
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