Summer Penne Salad

1 lb. Mozarella cheese, cut into small cubes

1 large red pepper, roasted or 3 Roma tomatoes, seeded and diced. (I've always just used the pepper, and it's yummy)

1 medium red onion, finely dice

1 1/2 T. white balsamic vinegar or apple cider vinegar

1 1/2 T olive oil

1 sprig fresh basil leaves (10-15 leaves), chiffonade

1 pkg penne pasta

kosher salt, pepper, pinch of sugar


Dice the onion and add to a bowl with the vinegar. Allow to sit for 10 minutes.
Cook the pasta in salted boiling water until al dente, probably 9-11 minuts. Drain the pasta and then add the oil and mix to coat.
Seed the tomatoes, or roast the pepper (I use a fork and the gas flame on my stove. Char the skin until it's black. Rinse in cool water to remove the skin.)
Add the pasta, any excess oil, the basil and mozarella to the onions.
Add salt and pepper to taste. This salad will be served cold so you will need extra salt to bring out the flavor.
Cover and chill 1 hour to serve. Check flavor again, add salt, pepper and sugar as needed.


To Chiffonade, stack the basil leaves into a pile. Roll the pile tightly into a "cigarette". Slice the cigarette thinly. When the leaves unroll they will be in long strips - Voila! Chiffonade.

I have this salad repeatedly during the summer - it's a huge summer staple for me. Light, but delicious!