CHEF JEFF -- ONE BYTE AT A TIME: Penne with Tomatoes and Feta Cheese

This would work well as a main course or dish dish.

Penne with Tomatoes and Feta Cheese

8 ounces uncooked penne pasta

1 14½-ounce can diced tomatoes in juice, drained

1/3 cup pitted kalamata or ripe olives, halved

¼ cup red wine vinegar

¼ cup chopped basil or Italian parsley

2 tablespoons olive oil

½ teaspoon each salt and fresh-ground pepper

1 clove garlic, minced

1 cup crumbled feta cheese

Cook pasta as package directs; drain and keep warm. In a large bowl, stir together tomatoes, olives, rice vinegar, basil, oil, salt, pepper and garlic. Add pasta and cheese; toss well. Serve warm or at room temperature. Garnish with additional basil, if desired.

Yield: Serves 4 (as a main dish).

Approximate nutritional analysis per serving: 422 calories, 12 grams protein, 55 grams carbohydrates, 17 grams fat, 25 milligrams cholesterol, 1,218 milligrams sodium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.