Penne with Tomatoes and Feta Cheese


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 Rice Vinegar Basil & Oregano
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


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 side dish 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

Penne with Tomatoes and Feta Cheese
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