Tomato Feta Pasta Salad - cooking recipe

Ingredients

Salad
1/2 lb fusilli (spirals-whole wheat is great!)
kosher salt
olive oil
1 lb ripe tomatoes, medium-diced
3/4 cup good kalamata olive, pitted, diced (or other good black olives)
1 lb good feta cheese, medium-diced (or use mozzarella if you like or try goat cheese)
6 sun-dried tomatoes packed in oil, drained and chopped
Dressing
5 sun-dried tomatoes packed in oil, drained
2 tablespoons red wine vinegar (or try lemon juice with some of the zest)
6 tablespoons extra virgin olive oil
1 garlic clove, minced
1 teaspoon capers, drained
1 teaspoon kosher salt
3/4 teaspoon fresh ground black pepper
1 cup freshly grated parmesan cheese
1 cup packed flat leaf parsley, chopped (or use basil if you like)

Preparation

Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. 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-dried tomatoes, vinegar, olive oil, garlic, capers, salt(taste before adding salt) and pepper in a food processor and process until almost smooth.
Pour the dressing over the pasta, sprinkle with the Parmesan and parsley, and toss well. Enjoy!
Possible additions to salad:
Peas.
Artichoke hearts.
A tablespoon of white wine mustard.
Tuna.
Fresh spinach(can mix with hot pasta to wilt spinach).