Labor Day Pasta Salad

 

12 ripe plum tomatoes (about 1 1/2 pounds), quartered, or 1 pint cherry tomatoes, cut in halves
2 cups (lightly packed) whole fresh basil leaves
2 ounces finely crumbled blue cheese
2 tablespoons olive or vegetable oil
2 tablespoons white-wine vinegar
salt and pepper, to taste
1 pound penne, mostacioli or other medium-shaped pasta, uncooked

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 mintues before serving.

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.

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.

Nutrition facts per serving (without chicken): 135 calories, 4.5 g protein, 20.3 g carbohydrates, 4.2 g fat, 3.6 mg cholesterol, 72.2 mg sodium

Copyright 1995, The Associated Press