Greek Vegetable Rotini Salad

Ingredients

• ²/₃ cup thinly sliced green bell pepper (about 1 small)
• ¹/₃ cup (1 1/3 ounces) crumbled tomato-basil feta cheese
• ¼ cup finely chopped red onion
• 1 ¹/₃ cups seeded and chopped tomato (about 1 large)
• 3 tablespoons fat-free balsamic vinaigrette
• 4 ounces tricolored rotini, uncooked (2 cups uncooked pasta)
• 2 tablespoons chopped fresh basil
• + 2 more ingredients
• • 12 kalamata olives
  • ¼ teaspoon freshly ground pepper

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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