Labor Day Pasta Salad
By: Melissa Peterman
Published: Thursday, December 3, 2009 - 12:55am

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 
1 pound penne pasta noodles
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.

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.