1 ball mozzarella1 large tomato
Large handful basil
2 tbsp olive oil
1 tbsp red wine vinegar
2tsp mixed herbs – any fresh selection, chopped finely
Salt and pepper
Cook penne for about 15mins until al dente. Drain and rinse.When completely cool, place in bowl.
Cut tomato into sections and scrape out pips. Mix with pasta.
Tear mozzarella into pieces and add to bowl.
Make dressing by adding herbs, salt and pepper to olive oil and red wine vinegar. Mix well and pour over salad.
Scatter basil leaves over the top.