8 oz. bow tie or seashell pasta
1/2 c. vegetable oil
1/3 c. distilled white vinegar
2 c. cherry tomatoes, halved
1/2 c. fresh parsley, chopped
1/4 c. fresh basil, chopped
Salt and pepper to taste
1/2 c. grated parmesan cheese

Cook pasta as directed on package; drain well. Combine oil and vinegar in jar; cover and shake vigorously. In a large skillet, combine cooked pasta, oil/vinegar mixture and tomatoes. Heat over low heat, tossing gently. Add parsley, basil, salt and pepper. Heat thoroughly. Sprinkle each serving with cheese. Great served with hot French bread.