1/2 pound fusilli pasta, dry (De Cecco)*
Fine sea salt for water (1 – 1 ½ tsp/quart)
Splash of extra virgin olive oil
(such as California Olive Ranch)*
1 pound cherry tomatoes, halved
1 pound feta cheese*, medium diced
3/4 cup black olives (such as kalamata),* pitted and diced (optional)
6 sun-dried tomatoes in oil,
drained and chopped

dressing
5 sun-dried tomatoes in oil, drained
6 Tablespoons extra virgin olive oil
(such as California Olive Ranch)*
1/4 cup vegetable stock
2 Tablespoons red wine vinegar
(such as Colavita)*
1 garlic clove, diced
1 teaspoon capers, drained
1 teaspoon kosher salt
3/4 teaspoon black pepper, freshly ground
1 cup Parmigiano-Reggiano,* freshly grated
1 cup flat-leaf parsley, packed, chopped