Tomato & Bow Tie Pasta Salad

Serves 6

1 pound bow tie pasta, cooked just until tender

2 whole tomatoes, cut in wedges

(or 1 1/2 cups cherry tomatoes, cut in half)

1/2 cup shredded Swiss cheese

1/2 cup fresh shredded Parmesan cheese

2 green onions, thinly sliced

3 tablespoons white wine vinegar

2 tablespoons sugar

1/3 cup olive oil

1/2 teaspoon dried dill

(or 1 tablespoon snipped fresh dill)

1 teaspoon minced fresh garlic

1/2 teaspoon seasoned garlic salt

1/2 teaspoon ground black pepper

Toss the cooked, drained and cooled pasta with tomatoes, cheeses and onions. Whisk together the remaining ingredients. Drizzle dressing over pasta mixture, gently toss and refrigerate for at least an hour. When ready to serve, gently toss again.

Options to this basic recipe include adding ripe olives or chopped fresh broccoli, substituting fresh basil or rosemary for the dill, substituting the Swiss cheese with Feta and adding some fresh baby spinach leaves to the pasta.

This recipe is shared May 25-29, 2015

on NewsTALK 94.3 FM, AM 570 WKYX,  

AM 1560 WPAD, AM 1450 WDXR

and AM 1320 WNGO. Ro's recipes

are sponsored by Banks Market

on Lone Oak Road in Paducah, KY.

Check out more recipes online at: http://www.banksmarket.com