Ingredients

3 cups diced, seeded ripe tomatoes
1/2 cup finely diced green bell pepper
2 scallions, white and pale green parts only, thinly sliced
1 clove garlic, minced
1/4 cup extra-virgin olive oil
1 cup crumbled feta cheese (4 ounces)
1/2 cup Kalamata olives, pitted and coarsely chopped
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh basil
2 tablespoons balsamic vinegar
1 tablespoon red-wine vinegar
1 tablespoon lemon juice
1/8 teaspoon salt
Freshly ground pepper to taste
12 ounces whole-wheat fusilli or other whole-wheat pasta



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