CHEF JEFF — ONE BYTE AT A TIME: Penne Pasta Salad

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.

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