Tomato Blue Cheese Pasta Salad - cooking recipe

Ingredients

1 (16 ounce) box of mini penne pasta, cooked and cooled to room temp
2 cups cherry tomatoes or 2 cups grape tomatoes, halved
1 cup small fresh basil leaves, lightly packed or 4 tablespoons dried basil
1 1/2 cups finely crumbled blue cheese
4 tablespoons olive oil
3 tablespoons white wine vinegar
salt and pepper

Preparation

In a bowl, toss tomatoes, basil, cheese, oil and vinegar.
Season to taste with salt and pepper.
Refrigerate for 30 minutes.
Toss refrigerated mixture with cooled pasta and let stand at room temp for 15 minutes before serving.