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🍝 Penne pasta salad with tomatoes and mozzarella

527 kcal · 30 min · 4 servings

Ingredients

• 400 g whole wheat penne
• salt
• 80 g dried tomatoes (in oil)
• 4 tbsp white balsamic vinegar
• 1 tbsp lemon juice
• pepper
• 1 handful basil
• 150 g cherry tomatoes
• 50 g parmesan (shaved)
• 200 g mini mozzarella balls

Instructions

1. 1. Bring water to a boil and add salt.
2. 2. Cook the penne pasta in this salted water until al dente.
3. 3. Drain the sun-dried tomatoes and reserve the oil.
4. 4. Measure out exactly 50 milliliters of the tomato oil.
5. 5. Whisk the measured oil with the balsamic vinegar and lemon juice.
6. 6. Season the dressing with salt and pepper.
7. 7. Drain the pasta.
8. 8. Rinse the pasta briefly with cold water.
9. 9. Let the pasta drain well.
10. 10. Mix the drained pasta with the dressing.
11. 11. Wash the basil leaves.
12. 12. Pat the basil leaves dry.
13. 13. Wash the tomatoes.
14. 14. Cut the tomatoes in half.
15. 15. Add the basil leaves, tomato halves, Parmesan, and small mozzarella balls to the pasta.
16. 16. Toss everything together well.
17. 17. Taste the salad again.
18. 18. Pack the salad into small containers for your picnic if desired.

Nutrition per serving

• kcal: 527
• Protein: 27 g · Fett/Fat: 17 g · Carbs: 65 g