Ingredients

• 3 cups diced, seeded ripe tomatoes
• 1/2 cup finely diced green bell pepper
• 2 scallions, white and pale green parts only, thinly sliced
• 1 clove garlic, minced
• 1/4 cup extra-virgin olive oil
• 1 cup crumbled feta cheese, (4 ounces)
• 1/2 cup Kalamata olives, pitted and coarsely chopped
• 2 tablespoon chopped fresh flat-leaf parsley
• 2 tablespoon chopped fresh basil
• 2 tablespoon balsamic vinegar
• 1 tablespoon red-wine vinegar
• 1 tablespoon lemon juice
• 1/8 teaspoon salt
• Freshly ground pepper, to taste
• 12 ounces whole-wheat fusilli, or other whole-wheat pasta

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Cooking Directions

Step 1

Combine tomatoes, bell pepper, scallions, garlic and oil in a large bowl; toss to mix well. Add feta cheese, olives, parsley, basil, balsamic vinegar, wine vinegar and lemon juice; toss again. Season with salt and pepper.

Step 2

Put a large pot of lightly salted water on to boil. Shortly before serving, cook pasta according to package directions. Drain and add to the sauce; toss to coat well.