---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Penne Salad With Tomatoes Goat Cheese & Basil
 Categories: Salads, Pasta
      Yield: 6 servings
 
     12 oz Penne
      3 c  Tomatoes; chopped
      2 ts Garlic; crushed
      2 tb Olive oil
      2 tb Balsamic vinegar
      3 oz Goat cheese; crumbled
    3/4 c  Fresh basil; chopped
    1/3 c  Black olives; sliced
 
  Cook pasta in boiling water according to package instructions or
  until firm to the bite.  Rinse with cold water.  Drain and place in
  serving bowl.

  Add tomatoes, garlic, oil, vingegar, cheese, basil, olives and
  pepper to taste.  Toss until cheese begins to melt.

  TIPS: Apple cider vinegar can replace balsamic vinegar.  Try feta
  cheese instead of goat cheese. Use juicy ripe tomatoes to give the
  salad enough liquid.  Make ahead.  Prepare tomato dressing early in
  day to marinate.

  Do not toss until ready to serve.

  From Rose Reisman Brings Home Light Pasta, typed in by Iris.

  Submitted By IRIS BELL <BELLI@UNIX.INFOSERVE.NET>
  On TUE, 30 MAY 1995 052645 GMT
 
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