TOMATO BASIL PASTA SALAD

•  3 large ripe tomatoes (about 1 1/2 lb), coarsely chopped (3 1/2 cups)
•  1/3 cup chopped red onion
•  1/4 cup extra-virgin olive oil
•  2 Tbsp red wine vinegar
•  1 tsp minced garlic
•  1/2 tsp each salt and pepper
•  1/4 tsp dried oregano
•  12 oz fusilli pasta (or your favorite pasta)
•  1 cup fresh basil leaves, cut into thin strips

Put tomatoes, onion, olive oil, vinegar, garlic, salt, pepper and oregano in a large bowl; toss.
Let stand at room temperature at least 30 minutes or until tomatoes release their juices, tossing occasionally.
Cook pasta as package directs. Drain and add to bowl with tomatoes; lightly toss.
Let come to room temperature. Add basil; toss.
Serve or refrigerate up to 1 day.