Thursday, September 15, 2011

Tomato Pasta Salad

This salad is best made the day before you are planning on eating it to give the pasta time to blend with the herbs.  The salad is also a good way to use up some of those tomatoes that are piling up on the counter. 

Tomato Pasta Salad

2 cups of chopped tomatoes, although it certainly doesn't hurt to put in more
1 chopped onion
2 cloves of garlic finely chopped
1/4 cup snipped parsley
2 tablespoons olive oil
1/2 teaspoon salt or a couple turns of the salt grinder
1/2 teaspoon basil
1/8 teaspoon pepper
1 package (7 ounces) pasta

Cook the pasta to al dente, mix all the ingredients together and wait for people to rave about how good it is. 

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