Try this lovely mozzarella and tomato salad while entertaining guests or feeding the family
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
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.
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.