Some of the best summer meals are the simplest ones. A bowl of cold pasta, fresh vegetables, and pantry staples can turn into something everyone reaches for. This penne pasta recipe is fresh, satisfying, and made for sunny afternoons around the table.
Ingredients:
- 1 pack Tre Mari penne pasta
- 2 cups arugula
- 1 cup mini bocconcini
- 1 pint cherry tomatoes, halved
- Fresh basil leaves
- 2 tbsp extra virgin olive oil
- Balsamic Vinegar, for drizzling
- Salt
- Ground black pepper
Cooking Instructions:
- Bring a large pot of salted water to a boil and cook the penne until just al dente according to package instructions. Reserve 1 cup of the pasta cooking water, then drain.
- While the pasta cooks, slice the cherry tomatoes in half
- In a large bowl, toss the pasta with the tomatoes, bocconcini, and arugula. Add olive oil, salt, and pepper, mixing gently to combine. If needed, add a splash of the reserved cooking water to bring everything together.
- Finish with fresh basil leaves and a generous drizzle of balsamic vinegar and olive oil.
- Serve cold and enjoy!
