Ingredients
Pasta - any kind, bite sized is preferable
Tomatoes - cherry work the best, but can use roma as well
Greek olives - pitted
Fresh Basil - torn into small pieces
Garlic - chopped and fresh is best
Extra Virgin Olive Oil
Feta Cheese - crumbled
Optional:
Onions - chopped
Preparation
Cut up tomatoes (halve cherry, chop roma). Pit olives and slice or chop. Tear basil leaves. Chop onions (optional. Place these ingredients into a bowl, mix together, cover, and put in refrigerator.
Put oil and garlic in a saute pan and cook until slightly yellow. Transfer to bowl with other ingredients.
(These ingredients should remain refrigerated until you combine the pasta and cheese with them.)
Cook pasta until al dente (about 12 minutes). Drain. Transfer to serving bowl and add some olive oil and the feta cheese. Toss to coat and melt the feta a little. Add the refrigerated bowl of ingredients. Serve.
