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Italian Summer Salad

250 g dried penne
2 tbsp extra virgin olive oil
1 tbsp lemon juice
1 garlic clove, crushed
1 small bunch fresh basil, finely chopped
200 g red and yellow cherry tomatoes, halved
150 g fresh mozzarella cubed
200 g jarred roasted red peppers, cut into strips
1. Cook Penne in pot of salted boiling water according to pack instructions, until el dente.
2. In large bowl, mix olive oil, lemon juice, crushed garlic and basil. Drain pasta. While still hot, put into bolw with dressing and toss. Set aside to cool.
3. Season, Add vegetables and mozzarella and toss.
4. Serve
Serves 4