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.
