Summer Fresh Caprese Pasta Salad
A light and refreshing Caprese-style pasta salad made with penne, juicy heirloom tomatoes, fresh mozzarella, basil, and a bright lemon vinaigrette.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 17 servings
- Category: Side Dish
- Method: Boiled
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 16 oz penne pasta
- 3 large heirloom tomatoes (about 2 pounds), seeded and chopped
- 3/4 lb fresh mozzarella cheese, cut into 1/2-inch pieces
- 1/2 cup loosely packed fresh basil leaves, chopped
- 1/3 cup extra virgin olive oil
- 1/4 cup lemon juice
- 1 shallot, finely chopped
- 1 garlic clove, minced
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 1/2 teaspoon grated lemon zest
- 1/4 teaspoon black pepper
Instructions
1. Cook penne pasta according to package directions until al dente.
2. Drain the pasta and rinse with cold water to stop the cooking process.
3. Transfer the cooled pasta to a large mixing bowl.
4. Add the chopped heirloom tomatoes, fresh mozzarella, and chopped basil to the bowl.
5. In a small bowl, whisk together olive oil, lemon juice, shallot, garlic, sugar, salt, lemon zest, and black pepper to make the vinaigrette.
6. Pour the vinaigrette over the pasta mixture.
7. Toss gently until all ingredients are evenly coated.
8. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
For best flavor, use ripe heirloom tomatoes and fresh mozzarella.
You can substitute cherry or grape tomatoes if heirloom tomatoes are not available.
Allowing the salad to chill before serving helps the vinaigrette absorb into the pasta.
Add extra fresh basil just before serving for a brighter flavor.
Find it online: https://cookingwithramsay.com/summer-fresh-caprese-pasta-salad/