Caprese Pasta Salad
In this easy pasta version of the Italian classic, the Caprese becomes a meal, gets a little sparkle from lemon, and can be made anytime of the year by using arugula instead of basil. Great for potlucks, since it travels well.
In a large bowl, whisk the lemon juice, zest, olive oil, salt and pepper. Add the mozzarella, tomatoes and arugula and toss. Cook the pasta according to package directions until al dente; drain and rinse with cool water, then drain again. Add the pasta to the bowl and toss to mix. Serve immediately, or refrigerate for up to three days.