Pasta Tomato Salad

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Pasta Tomato Salad

 

12 ounces dried penne pasta

1-1/2 lb. ripe tomatoes, seeded and chopped

1 cup chopped or slivered fresh basil leaves

3/4 cup crumbled feta cheese (4 oz.)

2 cloves garlic, peeled and minced

3 TB extra virgin olive oil

Salt and ground black pepper

 

In a 4 to 5 quart pan over high heat, bring 2 quarts water to a boil. Add

pasta and cook, stirring occasionally, until tender to bite, about 10

minutes.

Drain and set aside.

 

Rinse, core, seed, and chop tomatoes.

 

In a large bowl, mix tomatoes, basil, 1/2 cup feta, garlic, and olive oil.

 

Add hot cooked pasta and mix well. Add salt and pepper to taste.

 

Sprinkle with remaining 1/4 cup feta.

 

Yield: cups -- 4 to 6 servings.

 

Nutrition Information:

Per serving = calories 347(31% from fat), fat 12 g (sat 3.9 g), protein 11 g,

 

cholesterol 17 mg, sodium 225 mg, fiber 3.3 g, carbs 49 g.