Penne with Tomatoes and Mozzarella

Ingredients

• 400 g Whole wheat penne
• Salt
• 80 g sun-dried tomatoes (in oil)
• 4 tbsp white balsamic vinegar
• 1 tbsp Lemon Juice
• Pepper
• 1 handful basil
• 150 g cherry tomatoes
• 50 g grated Parmesan
• 200 g mini mozzarella balls

Instructions

1. 1.

   Cook the penne in salted water until al dente.

2. 2.

   While the pasta cooks, drain the sun-dried tomatoes, reserve about 50 ml of oil. Mix the oil with balsamic vinegar and lemon juice; season with salt and pepper. Drain the pasta, rinse under cold water, then let it drain fully and mix with the dressing.

3. 3.

   Wash and pat dry the basil leaves. Wash and halve the cherry tomatoes. Combine both with Parmesan and mozzarella balls in the pasta salad. Taste again and adjust seasoning as desired. Pack into small containers for a picnic.