Fusilli with Tomatoes and Feta Cheese

• 3-5 tomatoes seeded and cut into 1/2-inch pieces or 2 pints grape tomatoes, halved
• 1/2 cup Kalamata or other black olives, pitted
• 1/4-1/2 lb feta cheese, crumbled
• 3 Tbsp drained capers
• 3 Tbsp chopped basil or flat-leaf parsley
• Salt and pepper to taste
• 3/4 pound Fusilli or other curly pasta
• 6 Tbsp olive oil
• 3 cloves garlic, minced
• Mint, for garnish (optional)

In large pot of boiling, salted water, cook pasta until just done, about 10 minutes. Drain.

In large bowl, combine tomatoes, olives, feta, capers, parsley, salt, and pepper.

In medium frying pan, heat olive oil over moderately low heat. Add garlic and cook, stirring, for 1 minute. Add cooked pasta and garlic oil to tomato mixture and toss.

Garnish as desired with more parsley or chopped mint.