Greek Pasta Salad

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10 oz. medium shell pasta

2 large ripe but firm tomatoes, diced (2 1⁄2 cups)

1 medium green bell pepper, cut into short, narrow strips (1 cup)

1⁄2 medium red onion, thinly sliced

4 oz. feta cheese, crumbled

1⁄3 cup Greek black olives, pitted if desired

1⁄3 cup low-fat vinaigrette, or to taste

1⁄4 cup chopped fresh dill

Juice of 1⁄2 lemon (2 Tbs.)

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