Greek Style Pasta Salad

1 pound bag gemelli pasta (or other favorite pasta shape)
1 1/2 cups grape or other small tomatoes, sliced in half
1 1/2 cups Kalamata olives, sliced in half
1 1/2 cups Feta cheese, crumbled
1 small bag of frozen petite peas
Several leaves of fresh basil, sliced thin (chiffonade) See Note

Cook pasta until al dente. Drain and cool. Add other ingredients. Dress with good quality Italian style dressing.

The dressing I used was Tuscan-style Italian dressing by LaMaison from COSTCO. This seasonal dressing will be off the shelves at the end of summer.

Note: to slice basil, stack several leaves together and roll into a little green cigar shape. Slice very thin.