Tomato Basil Pasta Salad

6 ripe plum tomatoes, quartered

2/3 cup olive oil

2/3 cup sliced fresh basil

 1 ¼ cups crumbled goat cheese

2-3 cloves of garlic, crushed and minced

½ tsp each of salt and pepper

1 lb (500g) dry penne pasta – gluten free

1 1/3 cups shredded Asiago cheese

 

In a large bowl combine tomatoes, oil, basil, goat cheese, garlic, salt and pepper.  Set aside and marinate for 2 hours at room temperature or overnight in refrigerator.

Cook pasta in large pot of boiling water until tender but firm.  Drain well.

Toss warm pasta with tomato mixture and Asiago cheese.

Serve warm or at room temperature.

Makes 6 servings.