Recipe

Ingredients:

Coarse salt and ground pepper
12 ounces ditalini or other small tubular pasta, (or other short tubular pasta)
2 tablespoons olive oil
3 tablespoons fresh lemon juice
1 cup (4 ounces) crumbled feta cheese
1 pound plum tomatoes, cut into 1/4-inch chunks (3 cups)
3 cups (12 ounces) shredded cooked rotisserie chicken, (skin removed)
1 cup torn fresh basil leaves

Serves 4.

Directions
In a large pot of boiling salted water, cook pasta until al dente, according to package directions. Drain; rinse well under cold water. Transfer to a large bowl; toss with oil, lemon juice, feta, tomatoes, chicken, and basil; season generously with salt and pepper. Serve at room temperature or chilled.

This is an excellent recipe from Martha Stewart. I'm not normally a Martha fan but my roomie is and she made this for us to eat and it was yummy!