Mozzarella/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

1. 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

olive oil, red wine vinegar, freshly squeezed lemon juice, dreamfields penne rigata, fresh basil, parsley, mozzarella cheese, salt

Taken from www.epicurious.com/recipes/member/views/mozzarella-herb-pasta-50189301 (may not work)