2-3 large tomatoes, seeded and chopped
½ cup Kalamata olives, pitted and chopped
½ cup feta cheese, crumbled
2 tablespoons chopped parsley
1 tablespoon chopped basil
¼ teaspoon salt
¼ teaspoon black pepper
1 pound (uncooked) penne pasta
6 tablespoons olive oil
3 teaspoons garlic, minced
1-In a large bowl, combine the chopped tomatoes, olives, feta, spices, salt and pepper. Chill while the pasta is cooking.
2-In a large pot, add penne pasta to salted, boiling water. Cook according to package directions. Drain.
3-In the same pot, while pasta is draining, heat the olive oil over medium-low heat. Add the garlic and cook, stirring, for 1-2 minutes. Return the pasta to the pot and toss with olive oil mixture.
4-Add pasta and tomato-olive mixture to a large serving dish and toss until the fresh vegetables are thoroughly mixed with the penne.