Pasta Salad with Veggies and Feta

This lovely salad is fast to put together, makes a great pot-luck offering and tastes even better the next day! It's great along side a piece of grilled chicken and makes a satisfying vegetarian lunch all by itself. This recipe makes 10 servings.

PREP TIME: 15 minutes
COOK TIME: 10 minutes

16 ounces small pasta, cooked al dente according to package instructions (we used large elbow noodles)
1 pint cherry or grape tomatoes, rinsed and sliced in half
1 small red onion, sliced
8 ounces Feta cheese, cut into 1/4" dice
1/2 cup store-bought vinaigrette

Add all ingredients to a large, non-reactive mixing bowl and fold gently to combine. Cover and refrigerate before serving for at least 2 hours and up to 3 days.