 Preparation Time |
10mins
|
 Cooking Time |
25mins
|
 Level |
Easy
|
 Serves |
6
|
|
Bites
|
2
|
450g Ripe tomatoes, medium. diced
75g Black olives, pitted and diced
180g Feta cheese (optional)
10 Sun dried tomatoes, drained and chopped
2 tbsp Red wine vinegar
2 tsp Olive oil
1 Garlic clove, diced
1 tsp Capers, drained
1 tsp Salt
30g Flat leaf parsley, chopped, to garnish
360g (uncooked weight) Wholemeal pasta
Add water to large pot and heat over high heat til boiling.
Cook the pasta in a large pot of boiling water.
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-blushed 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 parsley, and toss well.
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