12 ounces fusilli pasta
2 tablespoons freshly squeezed lemon juice
2 teaspoons lemon zest
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 ounces fresh mozzarella balls, small (or a large ball, sliced into bite-sized pieces)
2 cups cherry tomatoes, halved
1 cup arugula leaves, torn
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.
Tips: 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.