Mediterranean Penne Salad

Ingredients

DRESSING

• 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 fresh basil, finely chopped (or a mixture)
• 1/4 teaspoon salt
• pepper, freshly ground
• 160 g mozzarella cheese, in cubes (nearly 6 ounces)

PASTA

• 300 g penne rigate (10-11 ounces)

OTHER INGREDIENTS

• 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. 1

   DRESSING: Mix all ingredients until and including the pepper. Marinate the mozarella cubes in the dressing for 15 minutes.

2. 2

   PASTA: Cook penne in plenty of saltwater until done. Drain. Rinse with cold water. Put aside.

3. 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. 4

   Half the cherry tomatoes and season cut sides with salt and pepper. Add to the dressing.

5. 5

   Carefully mix in the cooked pasta and let the flavours mingle for 15 minutes or more.

6. 6

   Serve at room temperature.