| 1 box | PLUS®Elbows |
| 1-1/2 cup | Feta cheese, crumbled |
| 3 cups | cherry tomatoes, halved |
| 2 small | cucumbers |
| 1 medium | red onion |
| 4 tablespoons | extra virgin olive oil |
| 2 teaspoons | red wine vinegar |
| 4 leaves | fresh basil |
COOK pasta in salted water; drain one minute prior the lower recommended cooking time. Drizzle with one tablespoon of olive oil, place flat on a sheet tray to cool down as quick as possible.
PEEL and slice cucumbers thinly. Cut the onion and basil julienne.
COMBINE pasta n a bowl with all remaining ingredients. Allow to rest 30 minutes before serving.