Greek Style Pasta Salad

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

Yield: 4 servings

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Ingredients

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

check extra virgin olive oil 3 Tablespoons extra virgin olive oil

check red wine vinegar 3 Tablespoons red wine vinegar

1 medium cucumber, peeled, seeded and chopped

1 can (2.2 ounce) sliced ripe olives, drained

check medium tomatoes, chopped 4 medium tomatoes, chopped

check green onions, chopped 2 green onions, chopped

check capers, drained 2 Tablespoons capers, drained

check green bell pepper, chopped 1 green bell pepper, chopped

check chopped Italian parsley 2 Tablespoons chopped Italian parsley

check chopped fresh basil 2 Tablespoons chopped fresh basil

check garlic, minced 1 clove garlic, minced

check salt 1/4 teaspoon salt

check freshly ground black pepper 1/8 teaspoon freshly ground black pepper

check (4 ounces) crumbled feta cheese 1 cup (4 ounces) crumbled feta cheese

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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.