For this quick summer pasta salad, fresh, uncooked tomato and goat cheese is combined with hot whole wheat pasta and served at once. Be sure to use the ripest, juiciest tomatoes you can find, preferably from a farmers' market.
Ingredients (4 servings)
2 pounds tomatoes, skinned, seeded and chopped
1/4 cup red onion, sliced very thin
8 ounces crumbled goat cheese
¼ cup grated low-fat, low-salt parmesan cheese
1/4 cup chopped fresh oregano and basil
1 tablespoon extra-virgin olive oil
1-1lb box, whole wheat penne pasta
Mix first 6 ingredients in large bowl. Set tomato mixture aside.
In large pot of boiling unsalted water, stir in a splash of extra-virgin olive oil. Cook pasta al dente, stirring occasionally. Drain pasta and add to the sauce immediately, toss to coat. Garnish with fresh chopped parsley.
