Penne, Tomato, and Mozzarella Salad
This vibrant pasta salad combines hot penne with a garlic-infused olive oil, green onions, and juicy cherry tomatoes. Tossed with diced mozzarella, grated Parmesan, fresh basil, and black olives, it creates a flavourful and satisfying dish ideal for lunch. It serves six people and can be prepared in about 40 minutes.
Ingredients
- 1 (12 ounce) package penne pasta
- 0.25 cup olive oil
- 1 bunch green onions, chopped
- 1 clove garlic, minced
- 1 cup quartered cherry tomatoes
- salt and pepper to taste
- 5 ounces mozzarella cheese, diced
- 0.5 cup grated Parmesan cheese
- 4 ounces fresh basil
- 12 large black olives, halved
Method
- Lightly salt a large pot of water and bring it to a boil. Cook the penne pasta, stirring now and then, for about 11 minutes until it is al dente. Drain the pasta and set it aside.
- Warm the olive oil in a small saucepan. Cook the chopped green onions for 2 or 3 minutes, stirring occasionally. Mix in the minced garlic and cook for 2 minutes. Add the drained pasta, quartered cherry tomatoes, salt, and pepper. Heat everything through over a low flame.
- Mix in the diced mozzarella and grated Parmesan cheese. Tear the fresh basil leaves coarsely into halves or thirds, then add them to the pasta along with the halved black olives. Serve straight away.
Nutrition (per serving)
Calories405 kcal
Fat17 g
Sugars3 g
Protein18 g
Sodium337 mg
Recipe details
CategoryMain course
Cuisineamerican
AuthorMARBALET
