8 ounces whole grain penne pasta, cooked al dente
1 large tomato, seeded and cut in bite-size pieces
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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