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:
- Cook pasta according to package directions.
- Drain.
- Rinse in cold water.
- Transfer to a large bowl.
- Gently stir in the tomatoes, cheese and basil.
- In a small bowl, whisk the remaining ingredients. (Or shake them in a jar)
- Drizzle over salad.
- Toss to coat.
- Refrigerate until serving.
Serves: 17
Source: Taste of Home – Debby Harden, Lansing, Michigan
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