Penné and Tomato Salad

[Guest guest]

Penné and Tomato Salad

 

3 cups (12 oz.) uncooked penné pasta, cooked al denté

1 medium red tomato, cut into wedges

1 medium yellow tomato, cut into wedges

1/4 cup Parmesan cheese. shredded

 

~~~Lemon Basil Vinaigrette~~~

1/3 cup extra virgin olive OR vegetable oil

1/4 cup fresh basil leaves, chopped

3 TB lemon juice

1 tsp. chopped fresh garlic

1/2 tsp. salt

 

Cook and drain pasta as directed on package, about 8 minutes. Rinse with cold

water; drain.

 

In small bowl whisk Lemon Basil Vinaigrette ingredients with wire whisk.

 

In large bowl, toss pasta and half of the vinaigrette. Cover and refrigerate

2 hours or until serving.

 

Just before serving, toss pasta, tomatoes and remaining vinaigrette. Garnish

with Parmesan cheese.

 

Yield: 8 to 10 servings.