Mediterranean Penne Salad

• 1 tablespoon French mustard
• 3 tablespoons white balsamic vinegar
• 2 tablespoons white wine vinegar
• 1 dl olive oil (3 3/8 fl.oz. )
• 3 tablespoons of fresh mint (or a mixture) or 3 tablespoons fresh basil, finely chopped (or a mixture)
• 14 teaspoon salt
• pepper, freshly ground
• 160 g mozzarella cheese, in cubes (nearly 6 ounces)
• 300 g penne rigate (10-11 ounces)
• 2 zucchini (ca. 400g or ca. 14 ounces)
• 100 g dry-cured ham, sliced (3 1/2 ounces)
• 1 tablespoon olive oil
• 200 g cherry tomatoes (7 ounces)

1. DRESSING: Mix all ingredients until and including the pepper.
2. Marinate the mozarella cubes in the dressing for 15 minutes.
3. PASTA: Cook penne in plenty of saltwater until done.
4. Drain.
5. Rinse with cold water.
6. Put aside.
7. Use a potato peeler to slice zucchini lengthwise (or cut them lengthwise and fry in a grill pan or skillet and cut into bite-size pieces).
8. Heat olive oil in frying pan.
9. Fry zucchini with the dry-cured ham for 1 minute.
10. Let cool, then add to the dressing.
11. Half the cherry tomatoes and season cut sides with salt and pepper.
12. Add to the dressing.
13. Carefully mix in the cooked pasta and let the flavours mingle for 15 minutes or more.
14. Serve at room temperature.

white balsamic vinegar, white wine vinegar, olive oil, mint, salt, pepper, mozzarella cheese, penne rigate, zucchini, ham, olive oil, cherry tomatoes

Taken from www.food.com/recipe/mediterranean-penne-salad-363572 (may not work)