This easy Caprese pasta salad is always a favorite, especially when summer tomatoes are at their peak. It comes together quickly, but if you can make it ahead of time, the flavors seem to get better after it's chilled for a few hours. —Debby Harden, Lansing, Michigan
3 large heirloom tomatoes (about 2 pounds), seeded and chopped
3/4 pound fresh mozzarella cheese, cut into 1/2-inch pieces
1/2 cup loosely packed basil leaves, chopped
1/3 cup 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 pepper
Cook pasta according to package directions. Drain and 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. Drizzle over salad and toss to coat. Refrigerate until serving.
Caprese Pasta Salad Tips
How can you make Caprese pasta salad your own?
There are many ways you can make this pasta salad your own! Try swapping the penne pasta for a different pasta shape, such as farfalle, cavatappi or rotini. Or throw in a few additional ingredients. We recommend grilled chicken or some homemade pesto.
Can you make Caprese pasta salad ahead of time?
Caprese pasta salad can be made ahead of time and stored covered in the fridge. For best results, use it within 3 to 4 days. For best results, wait to add the basil until you're ready to serve so it doesn't wilt.