Penne With Greek-Style Tomato Sauce

• 6 tomatoes (about 2 pounds), seeded and chopped
• 1 (12-ounce) jar marinated artichoke hearts, drained and chopped
• 1 (3.8-ounce) can sliced ripe black olives, drained
• 1/3 cup sliced green onions
• 1 (4-ounce) package feta cheese, crumbled into large pieces and divided
• 1/3 cup olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh basil
• 1 teaspoon sugar
• 2 teaspoons Greek seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 12 ounces uncooked penne pasta

1. Place first 4 ingredients and half of crumbled feta cheese in a large bowl. Whisk together olive oil and next 7 ingredients. Pour over tomato mixture; stir to coat. Cover and chill 2 hours.
2. Cook pasta according to package directions in a large Dutch oven; drain. Return pasta to Dutch oven. Pour tomato mixture over hot cooked pasta, and toss to combine. Sprinkle with remaining half of crumbled feta cheese.
3. Note: For testing purposes only, we used Cavender's All Purpose Greek Seasoning.

tomatoes, hearts, black olives, green onions, feta cheese, olive oil, red wine vinegar, parsley, fresh basil, sugar, seasoning, salt, freshly ground pepper, penne pasta

Taken from www.myrecipes.com/recipe/penne-with-greek-style-tomato-sauce (may not work)