Ingredients

• 1 1/2 pounds farfalle or bow tie pasta
• 6 roma tomatoes, seeded and diced
• 1/2 cup calamata olives, pitted
• 1/3 cup diced red onion
• 4 teaspoons drained capers
• 3 ounces feta cheese, crumbled
• 10 basil leaves, julienned
• Balsamic Vinaigrette

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Instructions

1. Cook the pasta in a large pot of boiling salted water until al dente.
2. Combine the pasta, tomatoes, olives, onions, capers, cheese, and basil. Pour on the vinaigrette and toss lightly.