We all love those summer dishes that are fresh, quick, and easy.
May 23, 2011
Our family raves about this pasta dish.
1 1/4 lb. penne pasta
2 tablespoons canola oil
3 medium ripe tomatoes
3 tablespoons fresh basil (2 tablespoons if dry)
1/2 teaspoon kosher salt (1/4 teaspoon if non-kosher)
1/2 teaspoon garlic salt
6 oz. crumbled feta cheese
approximately 1/2 teaspoon fresh-ground pepper
Cook penne pasta over medium boil for about 7 minutes.
Strain pasta and immediately rinse with cold water. While still in strainer add canola oil and toss. Allow pasta to cool.
In a separate mixing bowl mix feta and chopped tomatoes. Be sure to include juice of tomatoes.
Finely chop basil and add to cheese and tomato mixture. Add pasta, salt, and pepper.
Toss lightly and serve.
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