0 steve Feta cheese pasta with cherry tomatoes and olives

Steve Nguyen

½ pound fusilli (spirals) pasta or 1box

Kosher salt

Good olive oil

1 pound or 2 cups ripe cherry tomatoes sliced half

1 cup good black olives, such as kalamata, pitted and diced

1 pound good feta cheese, medium-diced

subheading: Dressing:

2 tablespoons red wine vinegar

6 tablespoons good olive oil

1 garlic clove, diced

1 teaspoon kosher salt

¾ teaspoon freshly ground black pepper

1 cup freshly grated Parmesan

1 cup packed flat-leaf parsley, chopped

2 to 3 tbsp of pesto sauce

¼ to ½ cup of hidden valley Italian dressing

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 and feta

now add vinegar, olive oil, garlic, salt, pepper and pesto. mix evenly and taste. add more seasoning if needed ( add HV italian dressing alittle at time if needed)

prinkle with the Parmesan and parsley, and toss well.

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