Ingredients

Fresh barely cooked tomatoes & accented with feta cheese, dill, & lemon make this a summer favorite.  It's light, satisfying and full of flavor.

2 lbs. ripe tomatoes, halved, seeded and chopped
½ cup chopped green onions, white & green parts
½ cup chopped Greek black olives
¼ cup roughly chopped fresh flat leaf parsley
¼ cup chopped fresh dill
¼ cup extra virgin olive oil
1 T lemon zest
½ tsp dried red chili flakes
12 oz. dried penne pasta

8 oz crumbled feta cheese

Directions

Combine all ingredients except pasta & feta in a large mixing bowl.  Cook the pasta in salted water, drain and add to bowl immediately.  Toss to mix well.  Cool in refrigerator on paper-lined sheet pan then transfer to covered container until ready to serve.

Serve the salad on chilled bowls, garnished with the crumbled Feta.

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