Labor Day Pasta Salad from Healthy Diabetic Recipes

Labor Day Pasta Salad Recipe

Recipe Ingredients:

12 plum tomatoes, quartered OR
1 pt cherry tomatoes, cut in half
2 cups fresh basil leaves, lightly packed
2 tbsp cooking oil
2 oz crumbled blue cheese
2 tbsp white wine vinegar
salt and pepper, to taste
1 lb penne pasta, uncooked

Recipe Instructions:

Toss tomatoes in bowl with basil leaves, blue cheese, oil and vinegar.
Season to taste with salt and pepper. Refrigerate amd let marinate
45 minutes to 24 hours. Just before serving, cook pasta according
to package directions; drain thoroughly. Transfer pasta to mixing bowl
while still warm. Add tomato mixture and toss to mix. Let
stand at room temperature about 15 minutes before serving.

NOTE
Use smallest leaves of basil this recipe. If leaves are longer than 1
(one) inch, tear them in half crosswise before adding tomato mixture.

OPTIONAL
Grill 8 to 12 ounces boneless, skinless chicken breasts. Cool
5 minutes after cooking, then cut into thin strips. Toss chicken with
pasta salad. Or add 1/2 to 1 pound peeled cooked shrimp to
the salad. Serve immediately.

Servings: 6

"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’."

~ John Thorne, American food writer

 

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