12 ounces Manischewitz Wide Egg Noodles (cooked)

16 ounces (1 pound) cocktail tomatoes, washed and sliced in half lengthwise

8 ounces sweet potato sticks

8 ounces baby zucchini squash

olive oil

salt

pepper

Ta’amti Feta, cut into small pieces

1/2 cup walnuts

2 cups basil leaves

1/2 cup olive oil

3 cloves garlic

1/4 teaspoon salt

1/8 teaspoon black pepper

1/2 cup grated parmesan cheese (optional if you want it dairy)