Recipe - Pasta Salad With Rocket And Tomato Dressing

4 Ripe tomatoes, peeled,
2 Deseeded and chopped
Finely
2 Garlic cloves, chopped
Finely
2 ounce (60 g) rocket leaves,
Chopped coarsely
1 tablespoon Olive oil
8 ounce (240 g) penne pasta
(quills)
Salt and freshly ground
Black pepper

1. Place the tomatoes, garlic and rocket leaves in a bowl. Add the olive
oil and season well with the salt and pepper. Cover and refrigerate for at
least 2 hours. 2. Cook the pasta in plenty of lightly salted boiling water
for 8 1 0 minutes until al dente. Rinse well with cold water and drain
thoroughly. Toss the pasta with the chilled tomato mixture and serve.

Cook's notes: Serve this salad warm simply toss the hot, drained pasta
into the chilled tomato sauce. If they are available, plum tomatoes taste
delicious in this recipe.

Preparation and cooking time: 20 minutes + 2 hours chilling Calories per
serving: 240

Freezing not recommended You don't have to travel to Italy to enjoy wild
rughetta, a spiky greenleaved plant with a strong peppery flavour. Most
supermarkets now sell rocket, a slightly milder cultivated variety. If you
can't find it, use spinach or a mixture of lamb's lettuce and watercress.

Selections per serving: 2 Carbohydrate; One half Fat; 1 Vegetable; 10 Optional
Calories

Variation:

Sprinkle each serving with One half ounce (15 g) grated parmesan cheese.

This will add One half Protein Selection per serving and increase the Calories
to 270 per serving.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini