Italian Pasta & Tomato Salad

• 8 ounces (2 1/3 cups) uncooked dried penne pasta
• 1/4 pound (1 cup) Land O Lakes Cheddar or Monterey Jack Cheese, cubed 1/2-inch
• 2 medium (2 cups) tomatoes, cubed 1-inch
• 2 medium (2 cups) zucchini, sliced 1/4-inch
• 1/2 cup Italian vinaigrette dressing
• 1 tablespoon fresh oregano leaves*
• 1 tablespoon chopped fresh basil leaves**
• Lettuce leaves

1. Cook pasta according to package directions.
2. Rinse with cold water; drain.
3. Combine pasta and all salad ingredients in large bowl.
4. Stir together all dressing ingredients except lettuce leaves in small bowl.
5. Add dressing to salad; toss to coat.
6. Cover; refrigerate at least 30 minutes.
7. Serve salad on lettuce leaves.
8. *Substitute 1 teaspoon dried oregano leaves.
9. **Substitute 1 teaspoon dried basil leaves.

penne pasta, cheese, tomatoes, zucchini, italian vinaigrette dressing, oregano, fresh basil

Taken from www.landolakes.com/recipe/2481/italian-pasta-tomato-salad (may not work)