N.B. This so-called recipe may be revised in the future.
|OK, I slipped in a little penne regate.|
1 pint of grape or cherry tomatoes
1 lb. of fusilli pasta
5 oz. or little more than a cup of Kalamata olives (pitted--why do recipes always make this point?!)
½ Cup of good extra virgin olive oil (as opposed to crappy)
3½ tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon flat-leaf Italian parsley
6 oz. of feta cheese
2 garlic cloves
salt and pepper to taste
Boil salted water (easiest part!)
Place pasta in boiling salted water
Whilst the water boils:
Slice the grape/cherry tomatoes into quarters
Slice the olives half-wise
Mince the garlic
Chop the parsley
To prepare the dressing, emulsify the olive oil and the vinegar, then add mustard, parsley, garlic, salt and pepper and whisk like hell until you get a good thick dressing
After the pasta has cooled, place in a big bowl and add the tomatoes, olives, feta, and dressing and mix.
Season to taste.
Place in the fridge and let the flavors meld for a good 2-3 hours.
Note: You may want to consider adding some fresh basil.