Caprese Pasta Salad

     Well, summer has ended but many of us still have some of our wonderful summer produce to enjoy. I have been making Caprese salad all summer long, but I decided to add a little more texture to it as we move into a new season. I started with 3 garden tomatoes, but you can use as many as you like.

I still have beautiful basil growing, and after a

quick rinse and chop...the kitchen smelled wonderful.

     Chop the tomatoes into bite size pieces. I only peel tomatoes from the grocery store, garden tomatoes we eat peel and all.

      You will need some fresh mozzarella cheese. I most often buy the large ball, but the smaller pearl mozzarella would also be fine for this recipe. Cut it into bite sized pieces.

Select your favorite pasta and prepare it according to directions. Drain.

     In a large bowl, place tomatoes, basil, and cheese. Season with salt and pepper. Add 1/3 cup olive oil and 1/4 cup lemon juice or balsamic vinegar and toss the mixture well.  Fold in the pasta and stir to coat evenly with dressing. I like to use the pasta when it is still hot so it will make the cheese a little bit "melty". This salad is great as a side dish and hearty enough to use as a main dish. Enjoy.

I am joining Michael @ Designs by Gollum for Foodie Friday.

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