Coarse salt and ground pepper12 ounces ditalini or other small tubular pasta, (or other short tubular pasta)
2 tablespoons olive oil
3 tablespoons fresh lemon juice
1 cup (4 ounces) crumbled feta cheese
1 pound plum tomatoes, cut into 1/4-inch chunks (3 cups)
3 cups (12 ounces) shredded cooked rotisserie chicken, (skin removed)
1 cup torn fresh basil leaves
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