Summer Pasta Salad With Ricotta Cheese, Tomatoes, And Basil

1 pound penne pasta
6 to 8 ounces ricotta salata, cut into tiny cubes
3 large ripe tomatoes, cut into 1/2" cubes
10 to 12 large fresh basil leaves
1/4 cup extra-virgin olive oil
salt and pepper

Cook the pasta according to package directions.  Drain.  Rinse under cold water.  Drain again.  Turn into a bowl.  Add the ricotta salata, tomatoes, and basil.  Toss gently but thoroughly, using two spoons.  Drizzle the olive oil over the salad.  Toss gently but thoroughly to coat evenly.  Stir in salt and pepper to taste.  Serve immediately or chilled.

Serves 6

* Claire's Classic American Vegetarian Cooking - Claire Criscuolo