Mediterranean Two-Tomato Pasta Salad

Course : Salads
Serves: 6
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2 1/2 cups rigatoni pasta uncooked
1 bottle Basil Vinaigrette
1/4 cup chevre (goat) cheese crumbled
1 medium tomato seeded and coarsely chopped (3/4 cup)
2 tablespoons Kalamata or Greek olives chopped pitted
2 tablespoons sun-dried tomatoes chopped oil-packed
1 tablespoons capers drained

Preparation / Directions:

1. Cook and drain pasta as directed on package. Prepare Basil Vinaigrette. 2. Toss pasta, remaining ingredients and vinaigrette in large bowl. Serve immediately, or cover and refrigerate about 2 hours or until chilled. Toss before serving.

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