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posted: 3/31/2010 12:01 AM

Greek Whole-Grain Pasta Salad

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8 ounces whole grain penne pasta, cooked al dente

1 large tomato, seeded and cut in bite-size pieces

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1 cucumber, seeded and chopped

1 can (about 4 ounces) sliced black olives, drained

2 tablespoons chopped red onion

4 ounces feta cheese, crumbled

½ cup balsamic vinaigrette

½ teaspoon basil

In large bowl toss together everything. Refrigerate at least 1 hour or until chilled.

Serves four to five.

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