This easy Caprese pasta salad is always a favorite, especially when summer tomatoes are at their peak. Make it ahead of time, the flavors seem to get better after it’s chilled for a few hours.

Ingredients:

• 1/2 pkg (8 oz) penne pasta (or maybe something smaller)
• 3 large heirloom tomatoes (about 2 pounds), seeded and chopped (be a big spender and double the tomatoes.)
• 1 lb fresh mozzarella cheese, cut into 1/2-inch pieces
• 1/2 c loosely packed basil leaves, chopped
• 1 1/2 c olive oil
• 1/2 c lemon juice (or white wine vinegar if you forgot to buy lemons)
• 1 shallot, finely chopped (or a 1/2 small sweet onion)
• 2 garlic clove, minced
• 1 Tab sugar
• 3/4 tsp salt
• 1/2 tsp grated lemon zest
• 1/4 tsp pepper

Directions:

1. Cook pasta according to package directions.
2. Drain.
3. Rinse in cold water.
4. Transfer to a large bowl.
5. Gently stir in the tomatoes, cheese and basil.
6. In a small bowl, whisk the remaining ingredients.  (Or shake them in a jar)
7. Drizzle over salad.
8. Toss to coat.
9. Refrigerate until serving.

Serves:  17

Source: Taste of Home – Debby Harden, Lansing, Michigan