1 lb. farfalle (bowtie pasta) or penne
2 tsp finely grated lemons zest
½ lb. diced ripe tomatoes
¼ cup fresh lemon juice
16 oz. tub fresh mozzarella pearls, drained
2 garlic cloves, chopped
Lots of fresh basil, chopped
½ tsp salt
¼ tsp freshly ground black pepper
¼ cup Meyer Lemon Olive Oil, plus more if needed to wet pasta
Salt and pepper to taste
Blend the lemon zest and juice, parsley, garlic, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette to taste with more salt and pepper.
Cook the pasta according to the directions, drain, and rinse with cold water. Move the pasta to a large serving bowl and toss together with the rest of the ingredients.
Tips: Add grilled chicken and make it a meal.