Prepare the penne pasta in a large pot of salt water. Cook the pasta to al dente according to package instructions, then drain it and keep warm on the side.

Meanwhile, prepare the remaining ingredients. Preheat a large sauté pan over medium heat. Add a drizzle of olive oil and the shallot and garlic. Sweat the aromatics until soft, but not browned, about 3 to 5 minutes. Add in the white wine and reduce the liquids for about 1 minute. Add the prepared pasta to the pan and stir to coat. Season with salt and freshly ground black pepper. Next, add in the ¼ cup olive oil and vinegar.

Remove the pan from heat and stir in mozzarella cheese, chopped basil, diced tomatoes and chopped green onion. Serve the dish immediately while pasta is still warm and cheese is soft.