Enjoy this with a simple green salad. If you want to make this sans dairy, I would replace the feta and parmesan with shredded Daiya mozzarella.
Active time: 10 minutes
Total time: 30 minutes
Yield: 4–6 servings
1 lb. rice pasta (I use Tinkyada brand fusili or Trader Joe’s penne)
1 tsp. salt
splash olive oil
1/2 c. sun-dried tomatoes (from a jar), chopped, plus all the liquid from the jar
1/2 c. crumbled feta cheese
1/2 c. fresh basil, cut in a chiffonade
1/4 c. grated parmesan cheese
1/4 c. black kalmata olives
1–2 cloves crushed fresh garlic
- Fill stock pot 3/4 full of water. Bring to a boil and toss in a teaspoon of salt. Add pasta, a generous drip of olive oil and cook pasta until tender. Begin checking pasta about 3 minutes before the instructions on the package indicate.
- While pasta is cooking, chop sun-dried tomatoes and basil and crush the garlic. Set aside.
- When tender, drain pasta in colander and set into large bowl. While warm, add sun-dried tomatoes, garlic, olives and all liquid from jar. Stir until coated.
- Add feta, parmesan and basil and stir. Serve warm or room temperature.