1 1/3 cups seeded and chopped tomato (about 1 large)
1/4 cup finely chopped red onion
2/3 cup thinly sliced green bell pepper (about 1 small)
12 kalamata olives
1/3 cup (1 1/3 ounces) crumbled tomato-basil feta cheese
2 tablespoons chopped fresh basil
1/4 teaspoon freshly ground pepper
3 tablespoons fat-free balsamic vinaigrette
How to Make It
Cook pasta according to package directions, omitting salt and fat; drain. Rinse pasta under cold water; drain and set aside.
Combine tomato, onion, and bell pepper; add to pasta. Stir in olives and next 3 ingredients. Add vinaigrette, and toss gently to coat. Cover and chill 1 hour.
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