Linguine Salad Roma

Name: Linguine Salad Roma
Yield: 4 servings
Ingredients: 4 ripe tomatoes seeded and diced; 1/4 cup (60 mL) vegetable oil; 1/4 cup (60 mL) thinly-sliced green onions; 2 tbsp (30 mL) lemon juice; 1 clove garlic finely chopped; 1 tsp (5 mL) dried basil; 1/2 tsp (2 mL) dried oregano; 1/2 tsp (2 mL) dried rosemary; Salt and pepper to taste; Handfull (1 3/4 inches / 4 cm across) CATELLI linguine; 2 cups (500 mL) Canadian Cottage cheese or Canadian Ricotta cheese; 1/3 cup (80 mL) finely-chopped parsley; Cucumber slices

This is the Linguine Salad Roma recipe.

Prep: 10 min
Cooking: 10 min
Refrigeration: 1 h

Yields 4 servings

Ingredients

4 ripe tomatoes seeded and diced
1/4 cup (60 mL) vegetable oil
1/4 cup (60 mL) thinly-sliced green onions
2 tbsp (30 mL) lemon juice
1 clove garlic finely chopped
1 tsp (5 mL) dried basil
1/2 tsp (2 mL) dried oregano
1/2 tsp (2 mL) dried rosemary
Salt and pepper to taste
Handfull (1 3/4 inches / 4 cm across) CATELLI linguine
2 cups (500 mL) Canadian Cottage cheese or Canadian Ricotta cheese
1/3 cup (80 mL) finely-chopped parsley
Cucumber slices

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Preparation

Combine tomatoes, oil, onions, lemon juice, garlic, basil, oregano and rosemary in small bowl. Add salt and pepper to taste. Cover and chill 1 hour to blend flavours.

Cook linguine according to package directions; drain. Rinse in cold water; drain.

Combine Canadian Cottage cheese and parsley. To serve, divide pasta among 4 chilled salad plates; top with Canadian Cottage cheese mixture then tomato mixture. Garnish with cucumber slices.