Pasta Caprese

This is a yummy pasta salad meant to take advantage of the season's best tomatoes and herbs.

1/3 C. extra virgin olive oil
1/4 C. fresh lemon juice
1 shallot, minced
1 small clove garlic, minced
Kosher salt and freshly ground pepper
1 tsp. sugar, optional
2lbs. mixed heirloom tomatoes
1lb. pasta, choose your shape
12oz. fresh mozzarella cut into 1/2 inch pieces
1/2 C. chopped fresh basil
1 tsp. grated lemon zest

Whish the olive oil, lemon juice, shallot and garlic in a large bowl.  Season with salt and pepper.  Add sugar, if desired.  Add tomatoes and gently tossed.  Marinate at room temperature for about 15 minutes.

Meanwhile bring a large pot of salted water to a boil.  Add the pasta and cook as the label directs.  Drain in a colander and run under cold water to stop the cooking.

Add the pasta and mozzarella to the tomato mixture and toss.  Stir in the basil and lemon zest and season with salt and pepper.  Refrigerate, tossing occasionally until serving.

Add the