Ingredients
3
cups uncooked penne pasta (12 ounces)
1
medium red tomato, cut into wedges
1
medium yellow tomato, cut into wedges
1/4
cup freshly shredded Parmesan cheese
1/3
cup olive or vegetable oil
1/4
cup chopped fresh basil leaves
3
tablespoons lemon juice
1
teaspoon chopped fresh garlic
1/2
teaspoon salt
Preparation
Cook and drain pasta as directed on package. Rinse with cold water; drain. In small bowl beat all Lemon-Basil Vinaigrette ingredients with wire whisk.
In large bowl, toss pasta and half of the vinaigrette. Cover and refrigerate 2 hours or until serving.
Just before serving, toss pasta, tomatoes and remaining vinaigrette. Serve with cheese.
