Description
A light and refreshing Caprese-style pasta salad made with penne, juicy heirloom tomatoes, fresh mozzarella, basil, and a bright lemon vinaigrette—perfect for summer gatherings.
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 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 the penne pasta according to package directions. Drain and rinse with cold water to stop the cooking process.
2. Transfer the cooled pasta to a large mixing bowl.
3. Gently stir in the chopped heirloom tomatoes, fresh mozzarella, and chopped basil.
4. In a small bowl, whisk together the olive oil, lemon juice, shallot, garlic, sugar, salt, lemon zest, and black pepper to make the vinaigrette.
5. Drizzle the vinaigrette over the pasta mixture and toss gently until everything is evenly coated.
6. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
Use ripe heirloom tomatoes for the best flavor and color.
If making ahead, add the basil just before serving to keep it fresh and vibrant.
This salad tastes even better after chilling for a few hours as the flavors develop.
You can substitute cherry or grape tomatoes if heirloom tomatoes are unavailable.