Italian Pasta Salad

A while back, when spring was still in its beginnings, we were planning our meals for the week. And, as we are want to do, we opted for a quick and easy weekday supper: Italian Pasta Salad.

We figured we would bring together some of our favorite standbys: pasta, tomatoes, cheese. And we decided to add some other flavor with the vinaigrette: lemon, cider vinegar, red pepper flakes and more. It was a decidedly simple an light dish that was just hardy enough to fill you up until the next morning.

Italian Pasta Salad

Salad:

14 ounces penne

1 15-ounce can jumbo black olives, sliced

1 cup cherry tomatoes

mozzarella pearls

Vinaigrette:

1/2 lemon, juiced

1 sprig mint

3 leaves basil

1 teaspoon honey

red pepper flakes

salt

pepper

1 tablespoon cider vinegar

olive oil

1/4 cup Parmesan

1. Combine lemon juice, chopped mint, chopped basil, honey, red pepper flakes, salt, pepper, cider vinegar, olive oil and Parmesan in a medium bowl. Set aside.

2. Boil penne, drain and put in vinaigrette.

3. Add sliced olives, tomatoes and mozzarella pearls.