How to Make It
In a large bowl, whisk the lemon juice with the mustard and garlic. Whisk in the oils in a slow steady stream. Season the dressing with salt and pepper.
Cook the penne in boiling salted water until al dente. Drain and rinse under cold running water. Add to the dressing and toss to coat. Add the sliced celery, celery leaves, parsley, olives and cheese and toss to combine.