Sun’s out and that calls for a summery pasta salad. For this week I prepared a whole grain pasta salad with cherry tomatoes, marinated mozzarella and fresh basil. I’m usually not a big fan of pasta but Ty is home for spring break, and he appreciates pasta over quinoa. ? Also, I used whole grain pasta which contains larger amounts of vitamins and minerals and has more than twice the fiber of regular pasta.

1/2 cup extra-virgin olive oil
2 pounds cherrytomatoes sliced in half
1 cup fresh basil leaves torn or thinly sliced
1 tablespoon lemon juice
2 teaspoons finely grated lemon zest plus more for sprinkling
1/4 teaspoon crushed red-pepper flakes
1 teaspoon salt
1 teaspoon freshly ground pepper
1 pound whole grain pasta cooked al dente
8 ounces mozzarellabocconcini balls sliced in half

Combine the tomatoes, 1/2 cup basil, lemon zest, red-pepper flakes, and salt in a large mixing bowl. Marinate for about 30 minutes.
Cook the pasta and add to the bowl with the tomato mixture, bocconcini balls and lemon juice and toss gently. Top with remaining basil.

* adapted from Martha Stewart