Ingredients
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1 pint cherry tomatoes, and
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1/4 red onion
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1/4 cup red wine vinegar
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1/4 cup olive oil
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1/2 cup crumbled feta
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1/3 cup chopped fresh parsley (or dill)
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1 teaspoon salt, and
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1 teaspoon dried oregano leaves
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1/2 teaspoon garlic powder, and
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1/2 teaspoon pepper
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0.5 (500 g) package fusilli
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1/4 cup raisins
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1/4 cup toasted pine nuts
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1 pint yellow cherry tomato
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1/2 cup kalamata olives or 1/2 cup green olives, pitted
Instructions
- Cut tomatoes in half, then place in a very large bowl.
- Thinly slice onion.
- Coarsely chop olives.
- Add both to tomatoes.
- Drizzle with vinegar and oil.
- Sprinkle with feta,parsley and dried seasonings.
- Stir to evenly mix.
- Let stand at room temperature.
- Meanwhile, fill a large saucepan with water and bring to a boil over high heat.
- Add pasta and cook according to package directions.
- Add raisins (if using) to boiling pasta water for last minute of cooking.
- Before draining, ladle out 1/4 cup (50 mL) pasta water.
- Drain pasta and raisins, then add to tomatoes and stir.
- If pasta is too dry, stir in some of water. Spoon into bowls and sprinkle with pine nuts.