Penne-tomato salad

< Simple and Tasty (86/95) >

Penne-tomato salad


  • 350 g penne (short cylinder-shaped noodles)
  • salt
  • pepper
  • Sugar
  • 400 g cherry tomatoes
  • 4 onions
  • 1 head of romaine lettuce
  • 1 bunch/small pot basil
  • 2 cloves of garlic
  • 8 tbsp balsamic vinegar
  • 8-10 tbsp olive oil
  • 500 g mozzarella
  • 150 g thinly sliced salami


1. Cook the noodles in saltwater for about 10 minutes. Drain well and set aside to cool down. 2. Wash the tomatoes and, if too big, cut them in half. Peel the onions and cut them into rings, then clean and wash the salad and cut into stripes. 3. Wash the basil, pluck off the leaves and – setting aside a small quantity – chop the rest. Peel and chop the garlic. Process both the basil and garlic together with the vinegar, oil, salt, pepper, sugar in the dressing maker. 4. Mix the noodles, tomatoes, onions, salad and marinade. Let it steep for a little while, cut the mozzarella into slices and place them on a plate. Arrange the salad and salami on top of the cheese and garnish with the remaining basil.

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