Pasta with Tomatoes, Basil and Fresh Mozzarella

With barely a parking spot to be found, Market Street in Toledo was the place to be this past Saturday as folks of all ages came out in droves to take in the samples and smells at the downtown farmers market. Farmers’ booths were overflowing with piles of fresh corn, zucchini, peppers of all kinds, and all types of beautiful tomatoes. Why does something so wonderful have to signal the beginning of the end of summer? Sigh...  So, take advantage and make all the marvelous dishes you can while it’s all still in season.

Pasta with Heirloom Tomatoes and Basil
Serves 6

12 ounces cooked pasta such as fusilli, gemelli or farfalle, cooled

1 quart heirloom tomatoes, halved

Mini mozzarella cheese balls, halved

Fresh basil, thinly sliced

Dressing
½ cup extra virgin olive oil

⅛ cup balsamic vinegar

1 tablespoon honey

½ teaspoon salt

¼ teaspoon freshly ground black pepper

In a large bowl, combine pasta, tomatoes, mozzarella and basil.

For the dressing, in a small bowl, whisk together oil, vinegar, honey, salt and pepper.

Pour over pasta mixture and toss to combine. Refrigerate for at least one hour to allow the flavors to meld.