Pasta Salad with Blue Cheese
Source of Recipe
San Diego Union Tribune Sep 14 '95
List of Ingredients
1 pound penne, mostaccioli or other shaped pasta, uncooked
12 ripe flum tomatoes (about 1 1/2 pounds), quartered, or 1 pint cherry tomatoes, cut in halves
2 cups (lightly packed) whole fresh basil leaves (see note)
2 ounces finely crumbled blue cheese
2 tablespoons olive or vegetable oil
2 tablespoons white-wine vinegar
Salt and pepper, to tasteRecipe
Bring a large pot of water to boil. Add some salt and the pasta, stirring a few times to ensure that the pasta does not stick to itself. Boil vigorously for the time recommmended on the package, or until pasta is tender.
Meanwhile, toss the tomatoes in a large bowl with the basil leaves, blue cheese, oil and vinegar. Season to taste with salt and pepper.
Drain pasta and toss with the sauce in the bowl.
Note: Use the smalles leaves o the basil for this recipes. If the leaves are longer than 1 inch, tear them in half crosswise efore adding to the tomato mixture.
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