Greek Pasta Salad

• 10 oz. medium shell pasta
• 2 large ripe but firm tomatoes, diced (2 12 cups)
• 1 medium green bell pepper, cut into short, narrow strips (1 cup)
• 1/2 medium red onion, thinly sliced
• 4 oz. feta cheese, crumbled
• 13 cup Greek black olives, pitted if desired
• 13 cup low-fat vinaigrette, or to taste
• 1/4 cup chopped fresh dill
• Juice of 12 lemon (2 Tbs.)

1. Bring large pot of water to a boil.
2. Add 1 tablespoon salt and pasta, stirring to prevent sticking.
3. Cook pasta until just tender.
4. Drain; rinse under cold running water and drain well.
5. Transfer pasta to large bowl.
6. Add remaining ingredients and toss gently until well combined.
7. Serve at room temperature.

shell pasta, tomatoes, green bell pepper, red onion, feta cheese, black olives, lowfat vinaigrette, dill, lemon

Taken from www.vegetariantimes.com/recipe/greek-pasta-salad-2/ (may not work)