No-Cook Tomato Pasta Salad

1 lb. short pasta
8 chopped plum tomatoes
¼ cup shopped fresh basil leaves (or just sprinkle with dry)
2 Tbsp chopped red onion
½ cup Italian dressing
¼ cup Parmesan cheese


Cook pasta and drain, let cool. Combine all ingredients and salt and pepper to taste. Refrigerate for 1 hour, then serve. You can also add artichoke hearts, chicken, green onions, olives, and/or feta cheese.