Greek Vegetable Rotini Salad

• 4 ounces tricolored rotini, uncooked (2 cups uncooked pasta)
• 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

1. Cook pasta according to package directions, omitting salt and fat; drain. Rinse pasta under cold water; drain and set aside.
2. 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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rotini, tomato, red onion, green bell pepper, olives, tomatobasil, fresh basil, freshly ground pepper, balsamic vinaigrette

Taken from www.myrecipes.com/recipe/greek-vegetable-rotini-salad (may not work)