Corn, Tomato, and Basil Salad with Shallot-Thyme Vinaigrette Heirloom tomatoes are the perfect addition to any Southern summer table. We think this salad would be excellent with fried or grilled chicken. Recipe by Chef Hugh Acheson, Owner and Chef of Five & Ten in Athens, GA
Potluck Style Pasta, Prep Time: NA, Cooking Time: NA, Serves: NA, Directions: Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente. Drain, and rinse with cold water. In a large bowl, combine pasta with tomatoes, cheese, salami, pepperoni, green pepper, olives, and pimentos. Pour in salad dressing, and toss to coat.''