MINUTE MEAL

MOZZARELLA & MEAT SUMMER SALAD

■ 6250g penne

■ 1 cup chopped asparagus

■ cup Italian-style dressing

■ 125g chopped cooked meat eg ham, lamb, beef, chicken

■ cup pitted black olives, sliced ■ 250g mozzarella cheese, diced

Cook the pasta according to the packet instructions. Add the asparagus during the last minute of cooking. Drain well and toss with a little of the dressing. Meanwhile, combine the remaining ingredients in a salad bowl. Add the pasta and asparagus and toss with the remaining dressing. Great served with hot rolls and a salad. Serves 4.