Garden Fresh Tomato and Basil Pasta Salad

• 20 ounces whole wheat penne (1.5 box, you can also use bow tie or rotini)
• 5 garlic cloves, minced
• 12 teaspoon salt
• 14 teaspoon black pepper
• 14 teaspoon McCormick's salt-free all-purpose seasoning
• 12 cup grapeseed oil (can also use olive oil)
• 14 cup balsamic vinegar
• 13 cup fresh basil leaf (chopped)
• 2 12 lbs grape tomatoes (washed and cut in halves)
• 14 cup fresh parmesan cheese

1. Mix together the garlic, salt, pepper, seasoning, oil, vinegar and basil to make a dressing.
2. Toss dressing with the tomatoes.
3. Cover and refrigerate 2 hours (or more).
4. Stir the tomatoes occasionally so they are evenly coated.
5. About 20 minutes before the marinating time is up, cook the pasta according to the instructions.
6. Drain and rinse under cold water.
7. Mix the pasta with the tomato mixture until evenly coated.
8. Add the Parmesan cheese and mix again.
9. You can serve immediately or put back in the fridge to use later.
10. You can sprinkle additional Parmesan cheese when serving, if desired.

whole wheat penne, garlic, salt, black pepper, salt, grapeseed oil, balsamic vinegar, fresh basil leaf, grape tomatoes, parmesan cheese

Taken from www.food.com/recipe/garden-fresh-tomato-and-basil-pasta-salad-428985 (may not work)