*  Exported from  MasterCook  *
                           LABOR DAY PASTA SALAD
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Pasta                            Vegetarian
   Amount  Measure       Ingredient -- Preparation Method
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 *****  NONE  *****
   By The Associated Press For Labor Day, serve pasta
   with a no-cook sauce. Made with a few simple in-
   gredients, including toma- toes, blue cheese and
   fi-esh basil, the following recipe is both easy and
   inexpensive to prepare.
   :          Labor Day
         Pasta Salad
     12 dpe plum tomatoes (about 1 1/2 pounds),
   quartered, or 1 pint cherry tomatoes, cut in halves
     2 cups (lighty packed) whole  fresh basil leaves
     2 ounces finely crumbled blue  cheese
     2 tablespoons olive or veg- etable oil
     2 tablespoons white-wine vinegar
     Salt and pepper, to taste
     1 pound penne, mostaccioli or   other medium-shaped
   pasta, uncooked
     Toss the tomatoes in a bowl with the basil leaves,
   blue cheese, oil and vinegar.  Season to taste with
   salt and pepper. Refrigerate and let marinate for 45
   minutes to 24 hours.
     Just before serving, cook the pasta according to
   package di- rections; drain thoroughly. Transfer the
   pasta to a mixing bowl while still warm. Add the to-
   mato mixture and toss to mix. Let stand at room
   temperature about 15 minutes before serv- ing.
     Note: Use the smallest leaves of the basil for this
   recipe. If the leaves are longer than 1 inch, tear
   them in half crosswse be- fore adding to the tomato
   mix- ture.
     Option: Grill 8 to 12 ounces boneless, skinless
   chicken breasts. Cool 5 minutes after cooking, then
   cut into thin strips. Toss chicken while stil warm
   with the pasta salad. Serve im- mediately.
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