This recipe is even quicker if you use leftover cooked pasta. You'll need about 6 cups. Place the pasta in a colander; allow hot water to run over pasta to knock off the chill. Drain well. Proceed with the recipe as directed.
8 ounces uncooked rigatoni or penne pasta
1 tablespoon olive oil
3/4 pound cherry tomatoes, halved
1/2 cup sliced pitted kalamata olives
1/4 cup crumbled tomato-and-herb feta cheese
1/4 teaspoon cracked black pepper
1 garlic clove, minced
1/2 cup sliced fresh basil
How to Make It
Cook pasta according to package directions, omitting salt and fat; drain well. Toss pasta with olive oil.
Fold in tomato and next 4 ingredients. Sprinkle with basil.
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