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Ingredients
- 350g whole-wheat penne
- 2 tbsp olive oil
- Salt and pepper
- 250ml Greek yoghurt
- 250ml plain yoghurt
- 2 cloves garlic, peeled and crushed
- 2 tbsp red wine vinegar
- Good pinch chilli flakes (optional)
- 1 ball buffalo mozzarella, chopped
- Big bunch basil, finely chopped
Serves 4-6. This really couldn’t be easier. Cook the pasta in plenty of boiling water as per packet instructions, then drain and rinse in cold water until it is cold. Transfer to a bowl and add the olive oil and mix well to help the pasta get coated, which will help prevent it from sticking too much. Season well. Mix the yoghurt with the rest of the ingredients, pour onto the pasta and mix well. Taste, adjust seasoning and then refrigerate until ready to eat or pack up.
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