PASTA SALAD WITH TOMATOES AND VINAIGRETTE

SERVES 4

This is a great change of pace from creamy pasta salads. It is light, healthy and delicious. If you can find the grape tomatoes, use them. In the off-season they are superior in flavor to cherry tomatoes.

INGREDIENTS

1 cup dried macaroni or other pasta

3/4 cup finely chopped onions

1 pint grape or cherry tomatoes

1-1/2 tablespoons Balsamic vinegar (can use red wine vinegar)

1 teaspoon Dijon-style mustard

1 tablespoon dried parsley (use fresh if available)

1 tablespoon dried basil (use fresh if available)

2 tablespoons olive oil

Salt and pepper to taste

Cook the pasta according to package directions for al dente. Drain well; place in mixing bowl. Add the onions and tomatoes; toss to combine. Mix together the vinegar, mustard, parsley, basil, olive oil, salt and pepper. Beat with a whisk to combine (it does not need to be emulsified). Pour over the pasta and toss again until well-combined. Serve at room temperature.

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