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Penne with Zesty Italian Dressing




Source of Recipe


wmur


List of Ingredients




8 ounces penne (about 3 cups)


Dressing

¼ cup extra-virgin olive oil
¼ cup white wine vinegar
1 tablespoon minced shallot
1 tablespoon minced fresh flat-leaf parsley
1 teaspoon minced fresh chives
1 teaspoon minced fresh oregano, or ¼ teaspoon dried oregano
½ teaspoon freshly ground pepper, or to taste
½ teaspoon salt, or to taste ¼ teaspoon red pepper flakes, or to taste
Dash of powdered mustard

To complete the recipe

2 plum tomatoes, cut into ½-inch cubes
1 small cucumber, peeled, seeded, and coarsely chopped
½ yellow bell pepper, coarsely chopped
2 scallions, coarsely chopped
½ cup mozzarella cheese in ½-inch cubes
Freshly ground pepper and freshly grated parmesan cheese for garnish



Recipe



Bring a large pot of water to a boil over high heat; add salt, then the penne. When the water returns to a boil, stir occasionally to separate the penne. Reduce the heat to medium-high and cook for about 12 to 14 minutes, or according to package instructions, until al dente.

While the penne is cooking, whisk together the dressing ingredients in a small bowl; set aside.

When the penne is done, drain and rinse well in cold water, then drain again.

Transfer the penne to a large bowl. Add the remaining ingredients; toss. Add the dressing and toss again. Taste and adjust the seasoning.


Advance preparation
If dried oregano is used, allow the dressing to stand for 15 to 30 minutes before serving; it will keep for up to 1 week in a tightly closed container in the refrigerator. If fresh oregano is used, the dressing will keep for up to 4 days. Covered and refrigerated, the completed salad will keep for up to 2 days. Bring to room temperature before serving.