• 3 cups Farfalle (bow-tie pasta), cooked, drained and cooled
• 4 ounces feta cheese, crumbled
• ¾ cup KRAFT Zesty Italian Dressing
• ½ cup pitted kalamata olives
• ½ cup Oil-packed sun-dried tomatoes, cut into matchlike sticks
• ½ cup chopped fresh basil
• 1½ teaspoon lemon zest

1. Combine Ingredients.
2. Refrigerate 1 Hour.

6 servings, about 1 cup each