Potluck recipe: Pasta, Tomato and Provolone Salad

1/2 pound farfalle or other bite-size pasta

1 teaspoon salt, divided

1/2 pound tomatoes, cored, halved, and seeded

1/4 cup sun-dried tomatoes, cut into thin strips

1 tablespoon chopped garlic

1/2 cup chopped red onion

1/4 pound sharp provolone, cut into ¼-inch cubes

1 1/2 tablespoons red wine vinegar

2 ounces olive oil

1/2 cup basil leaves, loosely packed

1/4 cup toasted pine nuts (optional)

1/4 teaspoon pepper

1. Cook farfalle according to the package instructions. Rinse and drain well, shaking to remove as much water as possible.

2. Cut fresh tomatoes into small cubes. In a small bowl, combine tomatoes and 1/2 teaspoon salt. Let sit for 15 minutes to extract some water from tomatoes. Drain well, discarding the water.

3. Combine tomatoes, sun-dried tomatoes, garlic, red onion, provolone, red wine vinegar, and olive oil. Toss well.

4. Stack the basil leaves. With a sharp knife, cut them into fine strips.

5. Combine cooked farfalle, tomato mixture, basil leaves, and provolone. Toss. Add pine nuts, if using, and season with salt and pepper to taste. Remember, the tomatoes were pre-salted, so add salt in small increments.

From At Home by Steve Poses

Per serving (based on 8): 252 calories, 8 grams protein, 24 grams carbohydrates, 2 grams sugar, 14 grams fat, 10 milligrams cholesterol, 417 milligrams sodium, 2 grams dietary fiber