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Ingredients

• 8 ounces uncooked rigatoni or penne pasta
• 1 tablespoon olive oil
• 3/4 pound cherry tomatoes, halved
• 1/2 cup sliced pitted kalamata olives
• 1/4 cup crumbled tomato-and-herb feta cheese
• 1/4 teaspoon cracked black pepper
• 1 garlic clove, minced
• 1/2 cup sliced fresh basil

Description

This Recipe Is Even Quicker If You Use Leftover Cooked Pasta. You'll Need About 6 Cups. Place The Pasta In A Colander; Allow Hot Water To Run Over Pasta To Knock Off The Chill. Drain Well. Proceed With The Recipe As Directed.

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