In a blender, add sun-dried tomatoes with their oil and capers. Pulse until slightly creamy.
Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 mins. Drain perogies and add to a mixing bowl.
Toss with sun-dried tomatoes and 2 tbsp. of the oil.
Place on platter and top with parsley and feta.