SERVES 4
-350g/12oz/3 cups dried penne;
-150g/5oz packet buffalo mozzarella, drained and diced;
-3 ripe tomatoes, diced;
-10 pitted black olives, sliced;
-10 pitted green olives, sliced;
-1 spring onion (scallion), thinly sliced on the diagonal;
-1 handful fresh basil leaves.
For the dressing
-90ml/6tbsp extra virgin olive oil;
-15ml/1tbsp balsamic vinegar oe lemon juice;
-sea salt and ground pepper.
1. Cook the pasta for 10-12 minutes, or according to instructions on the packet. Tip it into a colander and rinse briefly under cold runnig water, then shake the colander to remove as much water as possible and leave to drain.
2. Make the dressing. Whisk the olive and balsamic vinegar or lemon juice in a jug (pitcher) with a little salt and pepper to taste.
3. Place the pasta, mozzarella, tomatoes, olives and spring onion in a large bowl, pour the dressing over and toss together well. Taste for seasoning before serving, sprinkled with basil leaves.
Nutritional info per portion: Energy 635kcal/2658 kj; Protein 18.7g; Carbohydrate 67.3g of which sugar 5.3g, Fat 34.2g of which saturate 9.1g, Cholesterol 22mg, Calcium 210mg, Fibre 5.5g, Sodium 1845mg.