Page 132 - cookbook1
P. 132
Tomato-Basil Pasta Salad
3 large ripe tomatoes 1/2 tsp salt & pepper each
(about 1-1/2 lbs) 1/4 tsp dried oregano
1/3 cup chopped red onion 12 oz fusilli pasta cooked
1/4 cup extra-virgin olive oil and drained
2 Tbs balsamic vinegar 1 cup fresh basil leaves,
1 tsp minced garlic cut in thin strips
Procedure
1 Put tomatoes, onion, olive oil, vinegar, garlic, salt, pepper and
oregano in large bowl, toss. Let stand at room temperature at
least 30 minutes or until tomatoes release their juices, tossing
occasionally.
2 Cook pasta as package directs. Drain and add to bowl with
tomatoes. Let come to room temperature.
3 Add basil, toss.
4 Serve or refrigerate up to 1 day
Servings: 8
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