MARINATED MOZZARELLA AND PENNE

I love this recipe because it’s simple to make and requires no prep the day of serving. I cook the pasta and marinate the mozzarella in advance (up to a week), so when I’m ready to serve, all I have to do is toss them together. This makes a great Shalosh Seudos dish as well!

Serves 8

• 1 16-oz (450-g) pkg penne noodles, cooked according to pkg directions

MOZZARELLA MARINADE

• 8 oz (225 g) fresh mozzarella cheese
• 1 cup Kalamata olives
• 1 shallot, finely diced
• 16 oz (450 g) grape tomatoes, sliced in half
• 1 chili pepper, finely sliced (optional)
• ¼ cup chopped basil
• ½ cup olive oil
• 1 tsp salt
• 1 tsp smoked paprika (optional)

1. Cut mozzarella cheese into small cubes and place in a large bowl. Add the rest of the ingredients and toss to combine. Allow to marinate in the fridge for at least 24-48 hours.
2. When ready to serve, toss pasta with marinated mozzarella in a salad bowl. Serve at room temperature or heat gently before serving.

 (Originally featured in FamilyTable, Issue 644)