CHEF JEFF — ONE BYTE AT A TIME: Penne Pasta SaladThis recipe is courtesy of the North American Olive Oil Association.
By: Herald Staff Report,
This recipe is courtesy of the North American Olive Oil Association.
Penne Pasta Salad
3 cups uncooked penne pasta
2 large tomatoes, peeled (if desired), seeded and diced
¼ cup thinly sliced fresh basil
8 ounces fresh mozzarella cheese (diced)
2/3 cup extra virgin olive oil
½ teaspoon salt
¼ teaspoon coarse black pepper
Shaved Parmesan (optional)
Cook pasta according to package directions; rinse in cool water and drain.
Meanwhile, combine remaining ingredients in medium bowl; toss to mix. Add pasta; mix gently to coat. Garnish with shaved Parmesan, if desired. Serve at room temperature. You can garnish with grated or shaved Parmesan cheese, if you like.
Tip: If desired, salad can be chilled before serving. Drizzle with additional olive oil and toss to mix before servings.
Yield: Serves 4 to 6.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.