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Dairy
Easy
24 Hours
Diets 
I love this recipe because it’s simple to make and requires no prep the day of serving. I cook the pasta and marinate the mozzarella in advance (up to a week), so when I’m ready to serve, all I have to do is toss them together. This makes a great Shalosh Seudos dish as well!
1 (16-oz./450-g.) package Tuscanini Penne Pasta, cooked according to package directions
8 ounces (225 grams) fresh mozzarella cheese
1 shallot, finely diced
16 ounces (450 grams) grape tomatoes, sliced in half
1 chili pepper, finely sliced (optional)
1/4 cup chopped basil or 12 cubes Gefen Frozen Basil
1/2 cup Gefen Olive Oil
1 teaspoon salt
1 teaspoon smoked paprika (optional)
Cut mozzarella cheese into small cubes and place in a large bowl. Add the rest of the ingredients and toss to combine. Allow to marinate in the fridge for at least 24–48 hours.
When ready to serve, toss pasta with marinated mozzarella in a salad bowl. Serve at room temperature or heat gently before serving.
Photography by Moishe Wulliger Food Styling by Renee Muller
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