Penne with Tomatoes and Feta Cheese

By Dglmedia

Ingredients

• 8 oz. uncooked penne pasta
• 1 can (14-1/2 oz.) diced tomatoes in juice, drained
• 1/3 cup pitted kalamata or ripe olives, halved
• 1/4 cup NAKANO Seasoned Red Wine Vinegar Italian Herb, or Seasoned Rice Vinegar Red Pepper
• 1/4 cup chopped basil or Italian parsley
• 2 Tbsp. olive oil
• 1/2 tsp. each salt and fresh-ground pepper
• 1 clove garlic, minced
• 1 cup (4 oz.) crumbled feta cheese

Details

Adapted from mizkan.com

Preparation

Step 1

Cook pasta as package directs; drain and keep warm. In a large bowl, stir together tomatoes, olives, rice vinegar, basil, oil, salt, pepper and garlic. Add pasta and cheese; toss well. Serve warm or at room temperature. Garnish with additional basil, if desired.

Makes 4 main dish or 8 salad servings.

Tip: This dish makes an excellent main dish, or cover and chill for a delicious salad.

Per serving (main dish): 422 calories, 12g protein, 55g carb, 17g fat, 25mg chol, 1,218mg sodium