Cold Penne Pasta & Plum-Cucumber Salsa

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 package (8 Oz. Size) Penne Pasta
• 2 Tablespoons Butter
• 1 teaspoon Fresh Chopped Parsle
• 2 whole Ripe Purple/Red Plums (Pitted, Diced)
• 1 whole English Cucumber Or Regular Cucumber (Peeled, Diced)
• 1 whole Small White Onion (diced Finely)
• 2 leaves Fresh Mint, Chopped
• 3 Tablespoons Olive Oil
• 2 Tablespoons Vinegar (your Choice)
• ¼ teaspoons Salt
• ¼ teaspoons Black Pepper
• 1 whole Lemon (for Zest And Juice)
• 1 cup Blue Cheese Crumbles (optional)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a large pot of water to a boil and add a pinch of the salt. Cook the penne until just tender, about 10 minutes, then drain and rinse under cold water.

2. Toss the drained penne with the butter in a large bowl and let it cool to room temperature.

3. Combine the diced plums, diced cucumber, finely diced onion, chopped mint and chopped parsley in a separate bowl.

4. Zest the lemon into a small bowl, then juice it into the same bowl. Add the olive oil, vinegar, remaining salt and black pepper, and whisk well.

5. Pour the dressing over the plum and cucumber mixture and toss to coat. Let it sit for about 10 minutes so the flavors blend.

6. Add the cooled penne to the salsa and toss until evenly combined. Chill for 20 to 30 minutes before serving.

7. If using, sprinkle the blue cheese crumbles over the pasta just before serving.