Gemelli Pasta Salad w/ Grape Tomatoes + Italian Olivada

Preparation time: 15 mins Cooking time: 10 mins Easy - for beginners Serves: 8

Description

The gemelli pasta holds its shape beautifully in this Greek-inspired fare. (Very healthy for your digestive system, as well.)

Ingredients

3 garlic cloves, peeled
2 cups coarsely chopped pitted Greek kalamata or black olives, divided
3 tablespoons capers, drained
1 tablespoon red wine vinegar
1 can anchovies packed in pure olive oil
1 tablespoon Coarse Ground Dijon Mustard
1/4 teaspoon dried crushed red pepper
1/2 cup plus 1 tablespoon extra-virgin olive oil
1 pound gemelli pasta
2 pints cherry tomatoes or grape tomatoes, halved
1 8-ounce package crumbled feta cheese
2 tablespoons chopped fresh oregano

Method

Add garlic cloves to processor (or blender) and process until finely chopped. Add 1 cup chopped olives, capers, red wine vinegar, anchovies w/ olive oil, mustard, and crushed red pepper. Using 6 on/off turns, process to chop coarsely. With machine running, gradually add 1/2 cup olive oil, forming coarse puree. Transfer to bowl; stir in remaining 1 cup olives. Season olivada to taste with sea salt and pepper.

DO AHEAD: Olivada can be made 3 days ahead. Cover and refrigerate.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Transfer drained pasta to large bowl. Drizzle remaining 1 tablespoon oil over pasta; toss to coat. Cool, stirring occasionally.

Add olivada, halved tomatoes, feta, and oregano to pasta; toss to coat. Season to taste with sea salt and black pepper.

*Lightly dust each serving w/ Progresso It. Style bread crumbs for plating, if desired.

Serve room temperature.

Enjoy!