Title: Penne Salad with Tomatoes, Goat Cheese and Basil
Categories: Salad Pasta
Yield: 6 Servings
| 12 | oz | Penne |
| 3 | c | Chopped tomatoes |
| 2 | ts | Crushed garlic |
| 2 | tb | Olive oil |
| 2 | tb | Balsamic vinegar |
| 3 | oz | Goat chees, crumbled |
| 3/4 | c | Chopped fresh basil |
| 1/3 | c | Sliced black olives |
1. Cook pasta in boiling water according to package instructions or untill
firm to the bite. Rinse with cold water. Drain and place in serving bowl.
2. Add tomatoes, garlic, oil, vingegar, cheese, basil, olives and pepper
to taste. Toss untill chees begins to melt. TIPS: Apple sider vinegar can
replace balsamic vinegar. Try feta chees instead of goat cheese. Use juicy
ripe tomatoes to give the dalad enough liquid. Make ahead>>> Prepare
tomatoe dressing early in day to marinate.
Do not toss until ready to serve. From Rose Reisman Brings Home Light
Pasta, typed in by Iris.