Labor Day Pasta Salad

Ingredients

12 plum tomatoes (about 1-1/2 pounds), quartered
2 cups (lighty packed) whole fresh basil leaves
2 ounces finely crumbled blue cheese
2 tablespoons olive or vegetable oil
2 tablespoons white-wine vinegar
to taste
to taste

Preparation

1
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.
2
Just before serving, cook the pasta according to package directions; drain thoroughly. Transfer the pasta to a mixing bowl while still warm. Add the tomato mixture and toss to mix. Let stand at room temperature about 15 minutes before serving.

Tools

 



About

Option: Grill 8 to 12 ounces boneless, skinless chicken breasts. Cool 5 minutes after cooking, then cut into thin strips. Toss chicken, while still warm, with the pasta salad. Serve immediately.
Note: Use the smallest leaves of the basil for this recipe. If the leaves are longer than 1 inch, tear them in half crosswise before adding to the tomato mixture.

By The Associated Press For Labor Day, serve pasta with a no-cook sauce.

Yield:

8.0 servings

Added:

Thursday, December 3, 2009 - 12:55am

Creator:

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