Linguine Salad Roma

ingredient

• 4 ripe tomatoes, seeded, diced
• 1/4 cup (50 ml) vegetable oil
• 1/4 cup (50 ml) thinly-sliced green onions
• 2 tbsp (30 ml) lemon juice
• 1 clove garlic, crushed, chopped
• 1 tsp (5 ml) dried basil leaves, crushed
• 1/2 tsp (2 ml) dried oregano leaves, crushed
• 1/2 tsp (2 ml) dried rosemary leaves, crushed
• Salt and pepper
• Handfull (1 3/4 inches /4cm across) CATELLI linguine
• 2 cups (500 ml) Canadian Cottage cheese or Canadian Ricotta cheese
• 1/3 cup (75 ml) finely-hopped parsley Cucumber slices

Preparation

1. Combine tomatoes, oil, onions, lemon juice, garlic, basil, oregano and rosemary in small bowl. Add salt and pepper to taste. Cover and chill 1 hour to blend flavours.
2. Cook linguine according to package directions; drain. Rinse in cold water; drain.
3. Combine Canadian Cottage cheese and parsley. To serve, divide pasta among 4 chilled salad plates; top with Canadian Cottage cheese mixture then tomato mixture. Garnish with cucumber slices.