This recipe is from my high school friend, Kate. It was a staple at her house and recently she made the salad for a mutual friend's bridal shower. I was reminded how great it was and made it twice this month already.
Lately we've been exploring Philly and my hometown with Rexie. We take him to lots of dog parks and restaurants. Yesterday we went to yappy hour with him at Loews hotel downtown. There were about 30+ dogs there and lots of good food for them. They had rice, peas, carrots, and ground beef made special for them. We had doggie themed cocktails. Rex decided to eat about three bowls and then go back for more. He's definitely as into food as we are!
1 lb penne pasta
1 cup sun dried tomatoes, sliced thinly
1/2 cup black olives, sliced
2 cups cherry tomatoes, halved
1/3 cup packed fresh basil, thinly sliced
3/4 cup shredded Parmesan
1/3 cup herbed goat cheese, crumbled
Extra virgin olive oil
Cook the pasta until al dente. Drain and drizzle with olive oil. Let cool. Toss with all the ingredients together in a large bowl and drizzle with more olive oil and just a touch of balsamic vinegar. It doesn't get any easier than that.