Fresh tomatoes and basil from the garden work with pasta to make this delicious summer salad.
Prep Time30 minutesmins
Cook Time11 minutesmins
Total Time41 minutesmins
Course: Salad
Cuisine: American
Keyword: Basil, Pasta, Tomatoes
Author: Mary Beth
Ingredients
1/4cupextra-virgin olive oil
3teaspoonsfresh lemon juice
2smallgarlic cloves, minced
1teaspoonsugar
salt
pepper
3/4poundripe cherry or grape tomatoes, halved or quarted
8ouncesfresh mozzarella cheese pearls
1/2poundpenne pasta
1/4cupfresh basil
1/4-1/2cupshaved ham, bacon, or grilled chicken, optional
Instructions
Whisk oil, lemon juice, garlic, sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper together in a large bowl. Add tomatoes and gently toss to combine; set aside. Do not marinate for longer than 45 minutes.
While the tomatoes are marinating, place mozzarella in the freezer and freeze about 10 minutes. This prevents the cheese from turning chewy when it comes in contact with the hot pasta
Bring 4 quarts water to a boil in a large saucepan. Add 1 tablespoon salt and pasta. Stir to separate and cook until al dente (about 11 minutes). Drain well.
Add pasta and mozzarella-tomato mixture and gently toss to combine. Let stand 5 minutes. Stir in basil, and meat - if using. Add additional salt and pepper, if necessary. Serve immediately.
Notes
Inspired by Pasta Caprese salad recipe by Barbara Schieving, Barbara Bakes blog.