| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sami | Salads, Pasta | 6 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. Submitted By IRIS BELL <BELLI@UNIX.INFOSERVE.NET> On TUE, 30 MAY 1995 052645 GMT From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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