Italian Pasta & Tomato Salad
Choose vine-ripened tomatoes to pair with penne pasta.
8 ounces (2 1/3 cups) uncooked dried penne pasta
1/4 pound (1 cup) Cheddar or Monterey Jack Cheese,
2 medium (2 cups) tomatoes, cubed 1-inch
2 medium (2 cups) zucchini, sliced 1/4-inch
1/2 cup Italian vinaigrette dressing
1 tablespoon fresh oregano leaves
1 tablespoon chopped fresh basil leaves
1. Cook pasta according to package directions.
Rinse with coldwater; drain.
2. Combine pasta and all salad
ingredients in large bowl.
3. Stir together all dressing ingredients
except lettuce leaves insmall bowl.
Add dressing to salad; toss to coat. Cover;
refrigerate at least 30 minutes.
Serve salad on lettuce leaves.
Makes 6 servings.