Makes 6 servings
"Garth has to claim this recipe because he modified my basic pasta salad to suit his tastes and changed it completely! He likes to eat it warm because he loves the way the cheese melts into the other ingredients, so he doesn't wait for the pasta to cool down at all. He also says the secret to making the tomatoes taste so good is salting them separately. Who knew he was Gartha Stewart?” Yearwood writes in the book.
12 ounces rotini pasta
12 ounces spinach tortellini
2 dozen grape tomatoes, sliced in halves
1 teaspoon salt
½ teaspoon pepper
10 ounces cheddar cheese, shredded
3 tablespoons olive oil
•In a large saucepan, cook the rotini and tortellini for 10 minutes or until they are at a desired tenderness. Drain the noodles.
•In a small bowl, toss the sliced tomatoes with the salt and pepper. While the pasta is still warm, toss it with the tomatoes, cheese and olive oil. Serve warm.
•Source: "Georgia Cooking in an Oklahoma Kitchen” by Trisha Yearwood.