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Labor Day Pasta Salad

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      Title: LABOR DAY PASTA SALAD
 Categories: Salad, Pasta, Vegetarian
      Yield: 8 Servings
 
 
  By The Associated Press For Labor Day, serve pasta with a no-cook
  sauce. Made with a few simple in- gredients, including toma- toes,
  blue cheese and fi-esh basil, the following recipe is both easy and
  inexpensive to prepare.
  :          Labor Day
        Pasta Salad
    12 dpe plum tomatoes (about 1 1/2 pounds), quartered, or 1 pint
  cherry tomatoes, cut in halves
    2 cups (lighty packed) whole  fresh basil leaves
    2 ounces finely crumbled blue  cheese
    2 tablespoons olive or veg- etable oil
    2 tablespoons white-wine vinegar
    Salt and pepper, to taste
    1 pound penne, mostaccioli or   other medium-shaped pasta, uncooked
    Toss the tomatoes in a bowl with the basil leaves, blue cheese, oil
  and vinegar.  Season to taste with salt and pepper. Refrigerate and
  let marinate for 45 minutes to 24 hours.
    Just before serving, cook the pasta according to package di-
  rections; drain thoroughly. Transfer the pasta to a mixing bowl while
  still warm. Add the to- mato mixture and toss to mix. Let stand at
  room temperature about 15 minutes before serv- ing.
    Note: Use the smallest leaves of the basil for this recipe. If the
  leaves are longer than 1 inch, tear them in half crosswse be- fore
  adding to the tomato mix- ture.
  
    Option: Grill 8 to 12 ounces boneless, skinless chicken breasts.
  Cool 5 minutes after cooking, then cut into thin strips. Toss chicken
  while stil warm with the pasta salad. Serve im- mediately.
 
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