Greek Style Pasta Salad

Use assorted heirloom tomatoes to make this salad burst with color!

Yield: 4 servings

Ingredients

8 ounces penne pasta, cooked until just tender, 10 to 12 minutes; drain and return to pot

3 Tablespoons extra virgin olive oil

3 Tablespoons red wine vinegar

1 medium cucumber, peeled, seeded and chopped

1 can (2.2 ounce) sliced ripe olives, drained

4 medium tomatoes, chopped

2 green onions, chopped

2 Tablespoons capers, drained

1 green bell pepper, chopped

2 Tablespoons chopped Italian parsley

2 Tablespoons chopped fresh basil

1 clove garlic, minced

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 cup (4 ounces) crumbled feta cheese

Directions:

To the cooked and drained pasta add olive oil and vinegar and toss to coat.

Add cucumber, olives, tomatoes, green onion, capers, bell pepper, parsley, basil, garlic, salt and pepper. Toss to mix well.

Sprinkle feta cheese over salad. Serve chilled or at room temperature.

Adapted from "365 Easy One-Dish Meals" by Natalie Haughton

Please note that some ingredients and brands may not be available in every store.

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