Pasta Salad with Tomatoes, Olives, and Capers

Table salt
pound Nature’s Farm Spiral pasta 
pounds ripe tomatoes, cored, seeded, and cut into ½-inch dice
¼ cup extra-virgin olive oil
⅓ cup pitted kalamata olives(sliced), or other brine-cured black olives
tablespoons capers (drained)
medium clove garlic, minced
¼ cup shredded fresh basil leaves
Ground black pepper
 1. Bring 4 quarts water to boil in large soup kettle. Add 1 tablespoon salt and pasta. Cook until pasta is al dente. Drain well.
 2. While pasta is cooking, toss together tomatoes, olive oil, olives, capers, garlic, basil, 1/4 teaspoon salt, and pepper to taste in large bowl. Add drained pasta to tomatoes and toss well. Serve immediately, or, if desired, cool to room temperature before serving, about 30 minutes. (Can be covered with plastic wrap and kept at room temperature for up to 4 hours.)