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

1. 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.
2. While pasta is cook­ing, chop sun-dried toma­toes and basil and crush the gar­lic. Set aside.
3. 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.
4. Add feta, parme­san and basil and stir. Serve warm or room temperature.