Greek Pasta Salad

• 2 large Tomatoes, seeded & diced - Produce
• 3oz. Feta Cheese, cubed - Cheese Case
• 1/2 Cucumber, seeded & diced - Produce
• 1/4 cup Kalamata Olives, pitted & quartered - Olive Bar
• 1 large Shallot or 2 Green Onions, minced - Produce
• 3 Tbsp. Nappa Valley Olive Oil - Ailse 3
• 1/4 cup chopped fresh Basil - Produce
• 1 Tbsp. fresh Lemon juice - Produce
• 1 cup DeBoles fusilli pasta or elbow macaroni - Aisle 3
• Salt & Pepper freshly fround - Aisle 2

Combine first 8 ingredients in bowl. Cook pasta in large pot of boiling salted water, stirring occasionally, until tender but firm to bite. Drain. Rinse with cold water until cool, and drain well. Add to tomato mixture. Season with salt and pepper. Serve immediately, or store up to 4 hours in refrigerator.

Garnish with bell peppers, tomato wedges, Kalamata olives or lemon wedges. Serves 4 as a side dish or 2 as a main dish.