Fusilli with Tomatoes and Feta Cheese

• 3 tomatoes seeded and cut into 1/2-inch pieces
• 1/2 cup Kalamata or other black olives, pitted
• 1/4 pound Neighborly Farms Cow's Milk Feta cheese, crumbled
• 3 Tbsp drained capers
• 3 Tbsp chopped flat-leaf parsley
• Salt and pepper to taste
• 3/4 pound Bionaturae Organic Durum Semolina Fusilli
• 6 Tbsp olive oil
• 3 cloves garlic, minced

In a large pot of boiling, salted water, cook the pasta until just done, about 10 minutes. Drain.In a large bowl, combine the tomatoes, olives, feta, capers, parsley, salt, and pepper.In a medium frying pan, heat the olive oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Add the cooked pasta and the garlic oil to the tomato mixture and toss.