This recipe is a favorite in our house but, since I don’t eat cheese, we skip the cream cheese. This is such a great dish for summer because it is cold and light. I usually make it in the summer for get-togethers, whether they be at our house or someone else’s. When I made this, I used dried basil because I didn’t have any fresh herbs, and I didn’t have pine nuts either, so I made it without them. I can take or leave them in the dish. They give it a nice crunch, but it’s also nice just with the tomatoes.
2 lb. tomatoes, chopped (about 3 cups)
1 pkg. (8 oz.) Philadelphia cream cheese, cubed
1/4 cup Kraft special collection sun-dried tomato vinaigrette dressing (or Catalina dressing)
1/2 cup chopped fresh basil
1 pkg. linguine
1/2 cup pine nuts, toasted
1. Toss tomatoes with cream cheese and dressing; cover. Refrigerate at least 2 hours.
2. Cook pasta as directed on package; drain. Place in large bowl.
3. Add tomato mixture, basil and pine nuts; toss lightly.
4. Keep refrigerated.