INGREDIENTS
1/2 lb
rotini pasta
1 serving
kosher salt
1 serving
extra virgin olive oil
1 lb
grape tomatoes
3/4 cup
kalamata olives
1 lb
feta cheese
6
sun-dried tomatoes
5
sun-dried tomatoes
2 tbsp
red wine vinegar
6 tbsp
extra virgin olive oil
1
garlic clove
1 tsp
kosher salt
3/4 tsp
pepper
1 cup
parmesan
1 cup
flat-leaf parsley