Mozzarella and Herb Pasta

  • 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

In a small bowl, whisk together the olive oil, vinegar, lemon juice, salt and peper.  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.