It’s a great choice in the hot summer when you can get really tasty, fresh ingredients, but it’s also great when you’re expecting guests or just want a light dinner. It can be ready in a quarter of an hour.
INGREDIENTS
- Magic Mills Sorghum Penne or Fusilli to taste
- Fresh cherry tomatoes, halved – 300 g
- Mini mozzarella balls – 2 sachets
- Fresh basil
- Olive oil, lemon juice, balsamic vinegar, Italian herbs, salt and pepper for the dressing
PREPARATION
- Cook the pasta as normal, following the cooking times on the packaging.
- Penne takes 1-2 minutes longer than fusilli.
- Meanwhile, halve the tomatoes and chop the fresh basil.
- Place the small mozzarella balls, without the juice, in a bowl large enough to easily mix the ingredients.
- As with the dressing, less is more, so mix as much as you can, just enough to coat the pasta salad. We particularly like lemon pepper for this, but you can vary it to taste.
- Rinse the cooked pasta with cold water, drain and toss with the other ingredients.
- You can serve it straight away, but it really comes into its own after a few hours’ rest to allow the flavours to meld a little.
- If you want to skip the cheese or add a little extra, you can also add avocado or chopped peppers.
One bag of Magic Mills pasta makes about 4 servings.
Enjoy your meal!
