This light pasta salad, suggested by Scramble fan Koren Bowie, tastes like summer in Italy - the key is to use fresh mozzarella and the freshest and most flavorful tomatoes you can find.
16oz. farfalle (bowtie) pasta (use wheat/gluten-free, if needed)
6plum tomatoes (also called Roma tomatoes),seeded and diced, or use 4 large tomatoes
1/3 - 1/2cupfresh basilthinly sliced
1lemonjuice only, about 1/4 cup
1/4cupextra virgin olive oil
1 - 2clovegarlicmashed 1 tsp. total
3/4 - 1tsp. saltto taste
8oz.fresh mozzarella cheesediced about 1 1/2 cups
Instructions
In a large pot of salted water, cook the pasta according to package directions until it is al dente. Drain and rinse the noodles with cold water to cool them.
Meanwhile, in a large serving bowl, combine the remaining ingredients.
Add the cooled pasta, toss, and chill it for up to 24 hours, or serve it immediately.
Notes
Do Ahead or Delegate: Cook the pasta and store tossed with a little oil to prevent sticking, seed and dice the tomatoes, juice the lemon, peel the garlic, dice the cheese and refrigerate, or fully prepare and refrigerate the dish.Scramble Flavor Booster: Add extra lemon juice and a little lemon zest for a tangier flavor. Add freshly ground black pepper and/or some red pepper flakes for a spicy kick.Tip: Before juicing a lemon, lime, or orange, remove the zest. You can refrigerate it for 3 days or freeze it for up to a month. You can then use the zest as you need it to add flavor to dressings, marinades, salads, and stir-fries.Nutritional Information Per Serving (% based upon daily values): Calories 336, Total Fat: 13g, 19%; Saturated Fat: 4g, 17%; Cholesterol: 15mg, 5%; Sodium: 319mg, 13%; Total Carbohydrate: 46g, 15%; Dietary Fiber: 3g, 11.5%; Sugar: 3g; Protein: 8gLike this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!