Pasta with Chicken, Tomato and Feta

Recipe courtesy of Cathy&John

12 ounces ditalini or other small 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 (about 3 cups)

3 cups (12 ounces) shredded cooked rotisserie chicken (skin removed)

1 cup torn fresh basil leaves

salt and ground pepper to taste

In a large pot of boiling salted water, cook pasta until al dente. 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. Serves 4