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Pasta Salad




Source of Recipe


Marla


List of Ingredients




Pasta Salad


12 dpe plum tomatoes (about 1 1/2 pounds), quartered, or 1 pint cherry tomatoes, cut in halves

2 cups (lightly packed) whole fresh basil leaves
2 ounces finely crumbled blue cheese
2 tablespoons olive or vegetable oil
2 tablespoons white-wine vinegar
Salt and pepper, to taste

1 pound penne, mostaccioli or other medium-shaped pasta, uncooked

Recipe




Toss the tomatoes in a bowl with the basil leaves, blue cheese, oil and vinegar.

Season to taste with salt and pepper.

Refrigerate and let marinate for 45 minutes to 24 hours.

Just before serving, cook the pasta according to package - directions; drain thoroughly.

Transfer the pasta to a mixing bowl while still warm.

Add the to- tomato mixture and toss to mix.

Let stand at room temperature about 15 minutes before - serving.

Note:

Use the smallest leaves of the basil for this recipe. If the leaves are longer than 1 inch, tear them in half crosswise be- fore adding to the tomato mixture.