Ideal Summery Pasta with Tomatoes, Olives and Feta

IDEAL SUMMERY PASTA WITH TOMATOES, OLIVES AND FETA
2 lbs. fresh tomatoes, cut into ½” pieces (remove seeds if you desire)
½ c. pitted black olives
¼ lb. crumbled feta cheese
1 small jar capers, drained
¼ c. chopped fresh parsley
Salt, black pepper
¾ lb. favorite pasta
Olive oil
3 T. minced garlic

1. In large bowl, combine tomatoes, olives, feta, capers, parsley, salt and pepper.
2. Boil pasta according to package directions. Drain.
3. In a medium skillet, drizzle olive oil to coat bottom and place over low heat.
4. Add garlic and cook for 1 minute, stirring constantly.
5. Add cooked pasta and cooked garlic to the tomato mixture. Toss and taste for seasoning.
   *You can sub mozzarella for the feta as well as herbs. You can add basil, tarragon, chives, etc. I also sometimes use the cherry tomatoes, halved.