Garden Pasta Salad with Feta

Libby’s

8 oz. uncooked whole wheat penne or rotelle pasta

1 can (15 oz.) whole kernel sweet corn, drained

1 cup cherry tomatoes, halved

1/3 cup chopped red onion

1/3 cup balsamic vinaigrette dressing

4 tablespoons crumbled feta cheese

A little bit of quick chopping and you're set.

Cook pasta according to package directions; drain and cool to room temperature. In large bowl, combine all ingredients except vinaigrette and cheese; mix gently. 

Gently! No escaping tomato guts!

Add vinaigrette; toss to distribute evenly. Top pasta salad with feta cheese right before serving. 

Pretty, huh?

My Rating: 4/5 "Not too shabby at all! It's low-cal but filling and a nice cool treat during a heat wave. Gotta love corn and tomatoes."