Greek Pasta Salad



  • 1 1/2 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 2 Tbs. lemon juice
  • 10 oz. dry ziti or penne pasta
  • 2 large ripe but firm 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 Greek black olives, pitted if desired
  • 1/3 cup natural low-fat vinaigrette or to taste
  • 1/4 cup chopped fresh dill
  • 4 oz. feta cheese, crumbled or finely diced


In large pot of lightly salted boiling water, cook pasta according to package directions. Drain, rinse under cold water and drain thoroughly.

Transfer pasta to large bowl. Add remaining ingredients and toss gently until well combined. Serve at room temperature.