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Mediterranean Two-Tomato Pasta Salad


Course : Salads
Serves: 6
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Ingredients:


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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