Penne tricolore with summer vegetables & mozzarella

Method

1. Wash the rocket salad and cut the cherry tomatoes in half.
2. Cut the bell peppers into cubes.
3. Wash and finely slice the fennel and the spring onion.
4. Mix the fennel and the bell peppers in a bowl, season with lemon juice, 2 tbsp of olive oil, salt and pepper and allow to marinate for a while.
5. At the same time, cook the Penne tricolore in plenty of salted boiling water. We recommend using 1 litre of water for every 100 g of pasta.
6. Drain al dente, put in a casserole dish and cool down to room temperature, drizzling with a little extra virgin olive oil.
7. Once the pasta is cold, add the marinated vegetables, the tomatoes and the rocket.
8. Season with a little olive oil, plus salt and pepper to taste.
9. Add the mozzarella cubes and serve.

Chef's tip

For a stronger taste replace the mozzarella with bits of Gorgonzola - or just add some to the former.

Serving suggestion

This dish goes well with almost any kind of course, be it vegetable, meat or fish based.

Wine selection

Sauvignon blanc, Verdicchio, Pinot grigio.

Family tip

You can make this recipe with any other short pasta of your choice! Try it with Barilla Fusilli, Penne rigate or Tortiglioni!

Dish history

This is the perfect dish for a hot summer's day! A cold pasta salad with plenty of wonderful summer vegetables and bits of creamy, yummy mozzarella: the ideal choice for a dinner with friends or for any other informal occasion. It also makes a good dish for a party buffet or for an outdoor excursion or picnic.