I saw this pasta salad in the September 2010 issue of Food Network Magazine, and I knew I had to try it.  I’ve now made this quite a few times, and I’ve adapted the recipe to our liking.

It is delicious, and I love the addition of the lemon zest.  It’s a great summer pasta salad, which would be perfect for a picnic or potluck.  We’ll definitely be making this one again.

Ingredients:

• 1/3 c. olive oil
• 1/2 c. fresh lemon juice
• 2-3 shallots, minced
• 3 garlic cloves, pressed through a garlic presser
• salt and pepper, to taste
• 1 TBSP sugar
• 2 lbs. grape tomatoes, halved
• 1 lb. pasta of your choice (I used radiatori)
• 12 oz. fresh mozzarella cheese, cut into 1/2 inch pieces
• 1/2 c. basil, chopped
• 1/4 c. mint, chopped
• zest of 3 lemons

Directions:

1. Whisk the olive oil, lemon juice, shallots and garlic in a large bowl.  Season with salt and pepper.  Add sugar.  Add the tomatoes and gently toss.  Marinate at room temperature, about 15 minutes.
2. Meanwhile, bring a large pot of slated water to a boil.  Add the pasta and cook as the label directs.  Drain in a colander and run under cold water to stop the cooking.
3. Add the pasta and mozzarella to the tomato mixture and toss.  Stir in the basil, mint, and lemon zest, and season with salt and pepper.
4. Refrigerate, tossing occasionally until serving.

The Bidens’ Pasta Caprese: