Mediterranean Pasta Salad

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1 pound shell-shaped pasta

1 cup drained, chopped oil-packed sun-dried tomatoes

1/2 cup black or green olives, pitted and chopped

4 ounces feta, crumbled (about 1 cup)

1/2 cup olive oil

1/4 cup red wine vinegar

2 tablespoons lemon juice

9 fresh basil leaves, torn into large pieces

Salt and pepper

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