1 (1 lb) box campanelli or lasgnette pasta, or Rotini or Penne pasta, cooked & drained
¾ cup olive oil
2 tbls lemon juice
2 garlic cloves, minced
Salt
Pepper
4 Roma tomatoes, seeded & chopped or pint of cherry tomatoes, halved
1 cucumber, peeled, seeded, & chopped
1/3 cup red onion, chopped
¼ cup chopped Italian parsley
6 oz Feta cheese, crumbled
2/3 cup whole Kalamata or black olives, chopped,
2 oz pkg pine nuts, lightly toasted
In small mixing bowl whisk oil, lemon juice, garlic, salt, and pepper; set aside. In large serving bowl, toss pasta, tomatoes, cucumber, red onion, parsley, cheese, and olives. Pour oil mixture over pasta and toss well, add pine nuts. Cover and chill at least 2 hours.
