Tomato Feta Toss

This is another terrific recipe that I got out of Canadian Living magazine. It is a great way to use up excess fresh tomatoes and is very easy to make. My daughter said it's like a warm pasta salad but she eats it cold as well!

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1  lb  short pasta, such as penne,fusilli or rotini
• 2  tablespoons olive oil
• 4  cloves  minced garlic
• 1  medium onion, chopped
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄2 teaspoon dried oregano
• 1  large  sweet green pepper, chopped
• 4  cups cherry tomatoes, halved
• 3⁄4 cup  crumbled feta cheese
• 1⁄2 cup  halved pitted black olives
• 2  tablespoons  chopped fresh dill
• 1⁄2 cup  crumbled feta cheese (to garnish)

Directions

1. In a large pot of boiling salted water, cook pasta for 10 to 12 minutes until tender but firm.
2. Drain and return to the pot, reserving 1/2 cup of the cooking liquid.
3. Meanwhile, in a large skillet, heat olive oil over medium heat.
4. Add garlic, onion, green pepper, oregano, salt and pepper.
5. Cover and cook, stirring occasionally, until the vegetables are softened, about 3 to 5 minutes.
6. Add cherry tomatoes, 3/4 cup feta cheese, black olives and dill; cook, uncovered, for 3 minutes.
7. Add to pasta and toss well to coat, adding enough of the reserved cooking liquid to moisten if necessary.
8. Sprinkle with 1/2 cup feta cheese.