Italian Pasta Salad

(courtesy of Tim Magee, chef, Calafuria in Reno. Serves 4 to 6)

1 box fusilli or penne pasta

½ cup extra-virgin olive oil

1 cup Parmigiano-Reggiano

20 to 30 basil leaves, chopped

4 cups cherry tomatoes, quartered

1 teaspoon apple-cider vinegar

Thyme, to taste

Salt and pepper, to taste

Boil pasta following directions on box. Spread on sheet pan, add a little olive oil, and let cool as quickly as possible. When cool, mix all ingredients, and you are ready to go. Add cooked, diced chicken if desired.




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