Ingredients
450g penne pasta
150ml extra-virgin olive oil
3 tbsp white wine vinegar
a crushed garlic clove
1 tbsp sundried tomato paste
15 stoned Kalamata olives
250g pack drained, chopped mozzarella
3 tbsp diced sundried tomato
50g torn rocket
Method
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Cook 450g penne pasta according to the pack instructions. Whisk 150ml extra-virgin olive oil with 3 tbsp white wine vinegar, a crushed garlic clove and 1 tbsp sundried tomato paste.
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Drain the pasta, tip into a bowl, then stir in the dressing, 15 stoned Kalamata olives, 250g pack drained, chopped mozzarella, 3 tbsp diced sundried tomatoes and 50g torn rocket, and season.
