Italian Pasta and Tomato Salad

Ingredients
8 ounces dried penne pasta
4 ounces cheddar or Monterey Jack cheese
2 medium tomatoes
2 medium zucchini
1/2 cup Italian vinaigrette dressing
1 tablespoon chopped fresh oregano leaves*
1 tablespoon chopped fresh basil leaves**
6 lettuce leaves

Cook pasta according to package directions. Rinse with cold water; drain.

Combine pasta, cheese and vegetables in a large bowl.

Stir together ingredients and herbs in small bowl. Add dressing to salad; toss to coat. Cover; refrigerate at least 30 minutes. Serve on lettuce leaves.

*Substitute 1 teaspoon dried oregano leaves.
**Substitute 1 teaspoon dried basil leaves.

Serves six.