Chicken Pasta Salad with Feta Cheese

3 cups cooked whole wheat pasta (Pennerigate)
2 cups cooked chicken breast, diced
2 medium tomatoes, diced
3 tablespoon fresh parsley, chopped
2 tablespoons fresh basil, chopped
2 tablespoons drained capers
½ cup Kalamata olives, chopped
1 cup feta cheese, diced

Dressing:

3 tablespoons olive oil
2 tablespoons red wine vinegar
1 clove garlic, crushed
Salt and pepper

Directions:

Place the pasta in a large bowl. Add chicken tomatoes, parsley, basil, capers, olives, and feta cheese. In a small bowl, whisk the olive oil, red wine vinegar, crushed garlic, salt and pepper together; add to the salad, tossing to coat well. Garnish with basil and serve, or refrigerate up to 2 hours.

Great served with garlic bread, this salad can also be made store bought rotisserie chicken.