Tomato-Basil Pasta Salad

3 large ripe tomatoes, coarsely chopped ( 3.5 cups)
1/3 cup chopped red onion (I use Vidalia Onions)
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 rotini 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.

-:-I make this pasta salad at least once a week during the Spring/Summer months and my girls can't eat it fast enough.

~Sunny