Ina Garten Pasta Salad
Half a pound of curly pasta, juicy ripe tomatoes, briny black olives, and salty feta all tossed with a robust sun-dried tomato dressing—this Ina Garten pasta salad is a summer afternoon in a bowl. It’s vibrant, hearty, just the right amount of zingy, and easy to make ahead for any occasion.
6
main dish portions
Ingredients
Salad
- 8 oz (225 g) fusilli pasta or rotini
- 1 tbsp (15 g) kosher salt for pasta water, plus more to taste
- 1 tbsp (15 ml) olive oil + more for dressing
- 1 cup (150 g) ripe tomatoes diced (about 2 medium), or cherry tomatoes, halved
- 1/2 cup (75 g) black olives pitted and roughly chopped, such as Kalamata
- 3/4 cup (115 g) feta cheese crumbled
- 1/4 cup (30 g) sun-dried tomatoes packed in oil, drained and sliced
Dressing
- 1/4 cup (30 g) sun-dried tomatoes packed in oil, plus 1 tablespoon of their oil
- 2 tbsp (30 ml) red wine vinegar
- 2 tbsp (30 ml) olive oil
- 1 clove garlic roughly chopped
- 1 tsp (5 g) capers drained
- 1/4 tsp (1 g) kosher salt to taste
- 1/4 tsp (0.5 g) black pepper to taste
Finishing Touches
- 1/4 cup (15 g) Parmesan cheese finely grated
- 1/4 cup (10 g) fresh flat-leaf parsley chopped
Equipment
- Large pot
- Colander
- Large mixing bowl
- Blender or Food Processor
- Knife
Instructions
- Bring a large pot of water to a rolling boil. Add 1 tbsp kosher salt and 1 tbsp olive oil, then the fusilli. Cook until al dente according to package directions (usually 8–10 minutes).
- Drain pasta well and transfer to a large bowl. Let cool for a few minutes, then toss with diced tomatoes, chopped olives, crumbled feta, and chopped sun-dried tomatoes while still slightly warm.
- In a blender or food processor, combine the second 1/4 cup sun-dried tomatoes, 1 tbsp of their oil, red wine vinegar, olive oil, chopped garlic, capers, 1/4 tsp kosher salt, and black pepper. Blend until creamy and smooth.
- Pour the dressing over the pasta salad. Add the grated Parmesan and chopped parsley. Toss gently until everything is evenly combined and the pasta is well coated.
- Taste and adjust seasoning with more salt, pepper, or a splash more vinegar if you like it tangier.
- Serve at room temperature or chilled. The salad tastes even better after sitting for an hour or two. Store any leftovers in an airtight container in the fridge for up to 4 days.
Notes
This salad is highly flexible: swap pasta shapes, use vegan cheese alternatives, add cooked shrimp or chicken, or toss in extra greens like arugula right before serving. The salad is best enjoyed cold or at room temperature; freezing not recommended. See full post for serving and variation tips.
Nutrition
Calories: 350kcal | Carbohydrates: 40g | Protein: 10g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 760mg | Potassium: 320mg | Fiber: 2g | Sugar: 4g | Vitamin A: 390IU | Vitamin C: 7mg | Calcium: 170mg | Iron: 2.1mg