Vegan Tomato and Feta Pasta Salad

INGREDIENTS

8 oz

pasta (I used gluten-free fusilli)

sun-dried tomatoes, divided (soaked in water if they’re tough)

1/4 cup

good-quality olive oil

2 tbsp

red wine vinegar

1 clove

garlic

1 tsp

capers, drained

1/2 tsp

sea salt

1/2 tsp

black pepper

1 pint

cherry tomatoes, sliced in half

3/4 cup

kalamata olives, sliced

1 cup

Tofu Feta

1/2

cupWalnut Parmesan

1 cup

flat-leaf parsley, chopped