1 pound penne pasta
12 ounces mozzarella cheese, cut into small pieces
Fresh Basil to taste, chopped
6 tomatoes, heirloom or beefsteak, cut into into 1/2 inch pieces
For Dressing:
1/3 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1/4 small red onion, minced
1 teaspoon garlic, minced
salt and pepper to taste
Whisk all of the ingredients for the dressing in a large bowl. Add tomatoes and mix together.
Seperately, cook the pasta as instructed on the package. When the pasta is cooked, drain the water and rinse with cold water.
Add the pasta and the cheese to the tomato mixture and stir. Top off with fresh basil and season to taste. Serve chilled.
