Ingredients
1 package (16 ounces) penne pasta3 large heirloom tomatoes (about 2 pounds), seeded and chopped3/4 pound fresh mozzarella cheese, cut into 1/2-inch pieces1/2 cup loosely packed basil leaves, chopped1/3 cup olive oil1/4 cup lemon juice1 shallot, finely chopped1 garlic clove, minced1 teaspoon sugar3/4 teaspoon salt1/2 teaspoon grated lemon zest1/4 teaspoon pepper
Preparation
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.
