Greek Whole-Grain Pasta Salad
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 #189; cup balsamic vinaigrette #189; teaspoon basil In large bowl toss together everything. Refrigerate at least 1 hour or until chilled. Serves four to five.
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