2 ½ c. dried penne pasta

¼ c. olive oil

1 Tbsp. lemon juice

1 lbs. ripe tomatoes

1 Tbsp. balsamic vinegar

Handful of basil leaves, shredded

10 oz. mozzarella cheese

Grated zest of 1 lemon

Salt and pepper

Cook the pasta. Cut tomatoes into quarters. Squeeze out the seeds and chop the flesh into cubes. Cut the mozzarella into pieces of similar size. Put the olive oil in a bowl and stir in the balsamic vinegar, lemon zest, lemon juice and basil. Stir well, then season with salt and pepper. Add the tomatoes and mozzarella, and let stand until the pasta is cooked.  Add the pasta to the tomato mixture and toss well.  Serve hot or let cool to room temperature.

Recipe submitted by member Ingrid Gron