Penne Salad with Tomatoes Goat Cheese & Basil
Yield
6 servingsPrep
25 minCook
10 minReady
35 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
pasta, penne
|
|
| 3 | cups |
tomatoes
chopped |
|
| 2 | teaspoons |
garlic
crushed |
|
| 2 | tablespoons |
olive oil
|
|
| 2 | tablespoons |
balsamic vinegar
|
|
| 3 | ounces |
goat (chevre) cheese
crumbled |
|
| ¾ | cup |
basil
fresh |
*
|
| ⅓ | cup |
black olives
sliced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
pasta, penne
|
|
| 7.1E+2 | ml |
tomatoes
chopped |
|
| 1E+1 | ml |
garlic
crushed |
|
| 3E+1 | ml |
olive oil
|
|
| 3E+1 | ml |
balsamic vinegar
|
|
| 86.7 | ml/g |
goat (chevre) cheese
crumbled |
|
| 177 | ml |
basil
fresh |
*
|
| 79 | ml |
black olives
sliced |
*
|
Directions
Cook pasta in boiling water according to package instructions or until firm to the bite.
Rinse with cold water.
Drain and place in serving bowl.
Add tomatoes, garlic, oil, vingegar, cheese, basil, olives and pepper to taste.
Toss untill cheese begins to melt.
TIPS: Apple cider vinegar can replace balsamic vinegar.
Try feta cheese instead of goat cheese.
Use juicy ripe tomatoes to give the salad enough liquid.
