Caprese pasta

Ingredients:

• 900 g of varietal tomatoes of different colors (remove the stem, remove the seeds, cut into 1 cm pieces)
• 450 g of small pasta shapes, such as campanelle, penne, or spirals
• 340 g fresh mozzarella cheese, cut into 1 cm pieces
• 1/2 cup chopped fresh basil
• 1/3 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 1 shallot, finely chopped
• 1 small clove of garlic, minced
• Coarse salt and freshly ground black pepper
• 1 teaspoon sugar (optional)
• 1/2 tsp grated lemon zest

Preparation:

1. In a large bowl, combine the olive oil, lemon juice, shallots, and garlic. Season with salt and pepper. Add sugar, if desired (depending on the sweetness of the tomatoes). Add the tomatoes and toss gently. Marinate at room temperature for about 15 minutes.
2. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain in a colander and rinse under cold water to stop the cooking process.
3. Add the pasta and mozzarella to the tomato mixture and stir. Add basil and lemon zest, season with salt and pepper. Refrigerate and stir occasionally before serving.
   
   This Pasta salad can be prepared with sun-dried tomatoes.