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Linguine Salad Roma

Course Salads
Prep. Time 10 mins
Cooking Time 10 mins
Refrigeration Time 1 hr
Yields 4 servings

Preparation
Comments (0)

Preparation

What You Need

4 ripe tomatoes, seeded, diced

1/4 cup (50 ml) vegetable oil

1/4 cup (50 ml) thinly-sliced green onions

2 tbsp (30 ml) lemon juice

1 v garlic, crushed, chopped

1 tsp (5 ml) dried basil leaves, crushed

1/2 tsp (2 ml) dried oregano leaves, crushed

1/2 tsp (2 ml) dried rosemary leaves, crushed

Salt

Pepper

Handfull (1 3/4 inches / 4 cm across) CATELLI linguine

2 cups (500 ml) Canadian Cottage cheese or

Canadian Ricotta cheese

1/3 cup (75 ml) finely-chopped parsley

Cucumber slices

Instructions

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.

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