2 1/4 cups dried penne
1 pound plum tomatoes
1 ounces mozzarella, drained
4 tablespoons olive oil
1 tablespoon balsamic vinegar
grated rind and juice of 1 lemon
15 fresh basil leaves, shredded
salt and pepper to taste
Cook pasta according to package instructions until just tender.
While pasta is cooking, quarter tomatoes and remove seeds, then chop into small cubes. Slice mozzarella into similarly sized pieces.
Mix together olive oil, balsamic vinegar, grated lemon rind, 1 tablespoon lemon juice, and basil. Season with salt and pepper. Add tomatoes and mozzarella and let stand until pasta is cooked.
Drain pasta and toss with tomato mixture.