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1/2 c. (4 oz.) feta cheese
6 oz. bow tie pasta
2 med. zucchini, cut into 1/2 inch cubes
2 med. tomatoes, seeded & chopped
1/2 c. sweet yellow pepper, chopped
1/2 c. green onions, sliced
1/3 c. white wine vinegar
2 tbsp. olive oil
1 clove garlic, crushed
1/2 tsp. dried basil
1/8 tsp. salt
1/4 tsp. pepper

Place feta cheese in a colander and rinse under cold tap water 1 minute, set colander aside to let cheese drain 1 minute. Cook bow tie pasta according to package directions, omitting salt. Drain, set aside. Place zucchini in a vegetable steamer. Cover and steam for 3 to 5 minutes, until crisp-tender. Combine reserved cheese, pasta, zucchini, and vegetables in a large bowl. Combine vinegar, oil, garlic, basil, salt, and pepper; stir well. Pour vinegar mixture over pasta mixture; toss gently. Serve warm or chilled. Yield about 6 servings.

This pasta dish is different from the regular ones, as I rarely see a pasta served with bow-ties. I thought it was nice for a change. This recipe comes from the Cook Book "Cooking Light". I have found many wonderful diet dishes in this book.

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