Recipe: Mozzarella-Penne Pasta Salad (with sun-dried tomatoes and olives)

MOZZARELLA-PENNE PASTA SALAD

2 cups uncooked penne pasta (6 ounces)
2 cups cubed whole-milk or part-skim mozzarella cheese (8 ounces; do not use fat free)
1/4 cup oil-packed sun-dried tomatoes, drained with 6 tablespoons oil reserved* and tomatoes chopped
1/2 cup sliced black olives
1/4 cup chopped fresh parsley
1 to 2 tablespoons balsamic vinegar or to taste
1 teaspoon packed brown sugar
1/4 teaspoon salt

Cook and drain the pasta as directed on the package. Rinse with cold water to cool pasta; drain well.

In a large nonreactive bowl, mix the pasta, cheese, tomatoes, olives and parsley.

Mix the 6 tablespoons of oil reserved from the tomatoes with the vinegar, brown sugar and salt. Toss with pasta mixture. Cover and set aside 30 minutes to blend flavors.

Serve at room temperature.

*If there is not enough oil from the tomatoes, add enough extra-virgin olive oil to measure 6 tablespoons.

Makes 6 servings
Source: Betty Crocker's A Passion For Pasta