Mediterranean Penne Salad |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A delicious pasta salad that I have been preparing (or an adaption of it - it usually varies according to what's in the fridge) for many years. This recipe is a slightly adapted version from the Swiss cooking magazine 'Betty Bossy', June/July 1998 edition. Ingredients:
1 tablespoon french mustard |
3 tablespoons white balsamic vinegar |
2 tablespoons white wine vinegar |
1 dl olive oil (3 3/8 fl.oz. ) |
3 tablespoons fresh mint (or a mixture) or 3 tablespoons fresh basil, finely chopped (or a mixture) |
1/4 teaspoon salt |
pepper, freshly ground |
160 g mozzarella cheese, in cubes (nearly 6 ounces) |
300 g penne rigate (10-11 ounces) |
2 zucchini (ca. 400g or ca. 14 ounces) |
100 g dry-cured ham, sliced (3 1/2 ounces) |
1 tablespoon olive oil |
200 g cherry tomatoes (7 ounces) |
Directions:
1. DRESSING: Mix all ingredients until and including the pepper. Marinate the mozarella cubes in the dressing for 15 minutes.
2. PASTA: Cook penne in plenty of saltwater until done. Drain. Rinse with cold water. Put aside.
3. Use a potato peeler to slice zucchini lengthwise (or cut them lengthwise and fry in a grill pan or skillet and cut into bite-size pieces). Heat olive oil in frying pan. Fry zucchini with the dry-cured ham for 1 minute. Let cool, then add to the dressing.
4. Half the cherry tomatoes and season cut sides with salt and pepper. Add to the dressing.
5. Carefully mix in the cooked pasta and let the flavours mingle for 15 minutes or more.
6. Serve at room temperature.
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