Ingredients

2 Tbsp. olive oil

2 tsp. red wine vinegar

2 tsp. freshly squeezed lemon juice

8 ounces (2 cups) Dreamfields penne rigata

1/2 cup chopped fresh basil leaves

1 Tbsp. chopped fresh parsley leaves

1 cup (4 ounces) fat-free shredded mozzarella cheese

Salt and pepper to taste

Preparation

In a small bowl, whisk together the olive oil, vinegar, lemon juice, salt and pepper. Set aside. Bring a large pot of salted water to a boil over medium heat. Cook the pasta noodles according to the package directions. Drain the pasta and transfer to a medium serving bowl. Add the basil and half of the dressing. Stir to combine. Let it sit for 1 minute to cool slightly, then add the mozzarella and the remaining dressing. Serve warm