Greek Pasta Salad

Adapted from recipe appearing in Vegetarian Times, May 1999

• Ready In: 30 mins
• Serves: 8

Ingredients

• 1⁄2 teaspoon fresh ground black pepper
•  fresh lemon juice, from 1/2 lemon
• 10  ounces ziti pasta or 10  ounces penne pasta
• 2  large tomatoes, diced (2 1/2 cups)
• 1  medium green bell pepper, cut into short, narrow strips (1 cup)
• 1⁄2 medium red onion, thinly sliced
• 1⁄3 cup  black Greek olive, pitted if desired
• 1⁄4 cup  low-fat vinaigrette dressing (such as Ken's Steakhouse lite olive oil)
• 1⁄4 cup fresh dill, chopped
• 4  ounces feta cheese, crumbled

Directions

1. In large pot of lightly salted boiling water, cook pasta according to package directions. Drain, rinse under cold water and drain thoroughly.
2. Transfer pasta to large bowl. Add remaining ingredients and toss gently until well combined. Serve at room temperature.