I usually prepare two or three vinaigrettes for the week and keep them refrigerated. This is a great way to use one for a quick and healthy meal. Place the tomatoes into the vinaigrette and leave them refrigerated for 2 or 3 days, they absorb the sauce and take a wonderful flavor where you can serve them on their own. Take them to the office or on a road trip! It is a fresh and light lunch or dinner. And always use the best fresh mozzarella you can get.
For this recipe you will need 1/3 cup of Basil-Balsamic Vinaigrette, you can find the recipe here: http://pachicom2.useitweb.com/es/recetas/2297-vinagreta-vinagre-balsamico
This recipe can be made Gluten Free if you replace Penne for Gluten Free penne.
Cook the pasta: Bring 5 cups of water to a boil in a saucepan over high heat. Add 1 1/2 teaspoons salt, 1 1/2 teaspoons oil, and the pasta. Cook according to the package instructions until al dente. Drain the pasta, place in a bowl, add the vinaigrette and tomatoes, and allow to cool.
Prepare the vinaigrette. Add the diced tomatoes and set aside.
Drain the mozzarella and cut into 1/2-inch dice.
Remove the salt water from the pasta and add the vinaigrette.
When the pasta is cool, add the mozzarella, basil and pepper. Toss lightly to mix. Serve.