Adapted from The Uncommon Gourmet’s All Occasion Cookbook by Ellen Helman


  • 1 pd ziti
  • 3 cups quartered cheery tomatoes
  • 6 oz feta crumbled
  • 1 cup black olives
  • 1/2 cup scallions thinly sliced
  • 1 tbl dried mint or 3 Tbl fresh
  • salt and pepper to taste
  • 2 Tbl lemon juice
  • 1/2 cup olive oil


  1. Cook pasta according to package and drain. Place in large serving bowl.
  2. meantime prepare sauce, combine tomatoes, feta, black olives,scallions, mint, salt pepper, lemon juice and olive oil. Mix well.
  3. Pour sauce over warm pasta and toss. Serve warm or at room temperature.