Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
2 1/2     cups          uncooked rigatoni pasta (6 ounces)
                        Basil Vinaigrette
1/4       cup           crumbled chevre (goat) cheese
1         medium        tomato, seeded and coarsely chopped (3/4 cup)
2         tablespoons   chopped pitted Kalamata or Greek olives
2         tablespoons   chopped oil-packed sun-dried tomatoes
1         tablespoon    capers, drained

Preparation:

1. Cook and drain pasta as directed on package. Prepare Basil Vinaigrette. 2. Toss pasta, remaining ingredients and vinaigrette in large bowl. Serve immediately, or cover and refrigerate about 2 hours or until chilled. Toss before serving.