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Greek Pasta Salad
From: "In A Vegetarian Kitchen with Nava Atlas"

Using pasta in place of the customary lettuce in a Greek salad makes it a substantial & lively main dish.

8 to 10 oz ziti or penne
2 large firm tomatoes, diced
1 green bell pepper, cut into short, narrow strips
1/2 medium red onion, thinly sliced
1/3 cup Greek black olives, pitted if desired
4 oz Feta cheese, crumbled or finely diced
1/4 cup chopped fresh dill
Juice of 1/2 lemon
1/3 cup natural, low-fat vinaigrette (try balsamic vinaigrette), or as desired
Salt & freshly ground pepper to taste

Cook the pasta in plenty of rapidly simmering water until al dente. Drain and rinse under cool water, then drain well again. Combine the pasta with the remaining ingredients in a serving bowl. Toss well and serve. Serves: 4 to 6