This salad makes an appearance at least a few times every spring and summer at family gatherings. My Auntie Helen started making it and then the recipe just kept on getting passed along. There is a reason for this--the salad is incredibly easy and delicious. If you can boil pasta and cut vegetables this recipe is a breeze and is great to bring to barbecues.
1 lb. whole wheat penne
4 Roma tomatoes, seeded and diced
1 8.5 oz jar of sun dried tomatoes cut julienne style in oil, drained
8 oz. of Italian dressing
1/2 cup chopped Italian parsley
1/4 cup capers, drained
1) Boil the pasta. Cook until al dente. While the pasta is cooking, cut the tomatoes, drain the sun dried tomatoes and the capers, and chop the parsley.
2) When the pasta is done, rinse with cool water. Transfer to a large bowl and add the tomatoes, sun dried tomatoes, capers, parsley and feta.
3) Add the dressing slowly, mixing well as you add it. You can always use less dressing if you want, so if you add it slowly you can make sure to get the right amount.
Wasn't that easy? Feel free to switch things up a bit and add roast chicken breast or kalamata olives.