Labor Day Pasta Salad


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


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 tomato mixture and toss to mix. Let stand at room temperature about 15 minutes before serving.



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.


8.0 servings


Thursday, December 3, 2009 - 12:55am


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