add to shopping list Ingredients

1/4 cup extra virgin olive oil
2-4 tsp. fresh squeezed lemon juice
1 small clove garlic, finely diced or pressed
2 tbs. shallot minced fine (may substitute green onion)
1 pound ripe cherry tomatoes, sliced in halves
1 pound rotini tri-color pasta (or other curly or short tubular pasta)
1/4 cup fresh chopped basil
1 tsp. Sugar
1/2 cup cubed or shredded mozzarella

Preparation

Whisk oil, 2 teaspoons lemon juice, garlic, shallot, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in large bowl. Add tomatoes and gently toss to combine; set aside. Do not marinate tomatoes for longer than 45 minutes.

While tomatoes are marinating, place mozzarella on plate and freeze until slightly firm, about 10 minutes. Bring 4 quarts water to rolling boil in stockpot. Add 1 tablespoon salt and pasta, stir to separate, and cook until al dente. Drain well.

Add pasta and mozzarella to tomato mixture and gently toss to combine. Let stand 5 minutes. Stir in basil; adjust seasonings with salt, pepper, and additional lemon juice or sugar, if desired, and serve immediately.

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Reviews

8/24/10

Theresa111 says:

This would be a nice pasta dish to serve hot or cold.

8/24/10

sugarpies says:

It does work nicely chilled as well. I also found that adding a little grilled chicken to the cold salad made a nice lunch!

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