- 1 cup chopped fresh basil leaves
- 1 cup Safeway SELECT Verdi Red Wine Vinegar
- 1/2 cup Safeway SELECT Verdi Olive Oil
- 2 tablespoons firmly packed brown sugar
- 2 tablespoons Safeway SELECT Dijon Mustard
- 2 cloves garlic, peeled and pressed or minced
- 1/2 teaspoon pepper
- 3 pounds Roma tomatoes, rinsed and cored
- 1 1/2 pounds dried rotelle pasta (plain or multicolored)
- Salt
- 4 ounces string cheese, torn into fine strands
- Basil sprigs, rinsed
- In a bowl, mix chopped basil, vinegar, oil, sugar, mustard, garlic, and pepper; pour 6 tablespoons of the mixture into a foil lined 10 by 15 inch rimmed pan. Cut each tomato lengthwise into 3 equal slices and lay in a single layer in the pan; turn to coat with dressing.
- Bake in a 425 degrees F oven until tomato edges are browned, 30 to 40 minutes.
- Meanwhile, in an 8 to 10 quart pan, bring about 6 quarts water to a boil over high heat. Add pasta, and cook just until tender to bite, 8 to 10 minutes. Drain; immerse in cold water until cool, about 3 minutes, then drain again.
- Pour pasta into a shallow bowl and add remaining basil dressing and tomatoes; mix and season to taste with salt. Top salad with cheese and basil sprigs.