Ingredients Jump to Instructions ↓

  1. 4 1 lb/500 g plain, whole-wheat/whole meal, or colored penne pasta

  2. 14 oz/400 g Mozzarella cheese

Instructions Jump to Ingredients ↑

  1. Method : Cook the pasta in a large pot of salted, boiling water until al dente. Drain well. Transfer to a large salad bowl and toss vigorously with half the oil. Let cool. Cut the tomatoes into bite-size pieces and add to the pasta. Mix the garlic and parsley with the remaining oil and salt and add to the pasta. Garnish with the basil. Slice the Mozzarella thinly and place on top of the salad. Season with pepper and serve.


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