Sweet basil, salty olives, tart balsamic and crumbled feta give whole wheat pasta a taste of the Mediterranean in every bite.

1 pound dried whole wheat penne pasta
½ cup fresh flat-leaf parsley, chopped
½ cup fresh sweet basil (or 1 1/2 tablespoons dried basil)
½ cup red onion, minced
1 cup pitted kalamata olives, sliced in half
½ cup grape or cherry tomatoes, cut in half
2 cloves garlic, minced
¼ cup extra virgin olive oil
¼ cup balsamic vinegar
1 cup feta cheese, crumbled

Cook pasta in salted boiling water until al dente; drain and transfer to a large bowl. Add onion, parsley, basil, olives, garlic and tomatoes; stir to mix. Whisk the olive oil and vinegar in a small bowl. Pour dressing over pasta, add cheese and stir to combine. Serve warm or chilled.

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from Monterey Bay Herb Company ~ Recipe Archive