Caprese pasta salad with lemon vinaigrette

Ingredients

1) Lemon Vinaigrette:

• 2 teaspoons finely grated lemons zest
• ¼ cup fresh lemon juice
• ¼ cup lightly packed fresh flat-leaf parsley leaves
• 2 garlic cloves, chopped ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1/3 cup extra virgin olive oil

2) Pasta:

• 1 pound cappelletti (Hat shaped pasta)
• 1/2 pound diced ripe tomatoes
• 16 ounce tub fresh mozzarella pearls, drained
• Lemon vinaigrette
• Lots of fresh basil, chopped
• Salt and pepper to taste

Preparation

• 1) Lemon Vinaigrette:
  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.
• 2) Pasta:
  Cook the cappelletti 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.

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