2 lg. tomatoes, seeded and diced
3 oz. feta cheese, cubed
1 lg. shallot or 2 green onions, minced
3 tbsp. olive oil
3 tbsp. chopped arugula or watercress
1 tbsp. fresh lemon juice
1 c. fusilli pasta or large elbow macaroni
Salt and freshly ground pepper
Green and/or red bell pepper strips
Tomato wedges
Greek olives
Lemon wedges
Arugula or watercress sprigs

Combine first 6 ingredients in bowl. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Rinse with cold water until cool and drain well. Add to tomato mixture. Season with salt and pepper. (Can be prepared 4 hours ahead. Refrigerate.)

Spoon salad into centers of 2 large plates. Garnish with bell peppers, tomato wedges, olives, lemon wedges and arugula sprigs and serve.