Instructions

1. Cook the pasta according to the package directions. Drain the pasta.
2. While the pasta cooks, roughly chop the tomatoes. Transfer the tomatoes, along with any juices that accumulated while chopping, into a large mixing bowl.
3. Add 1 tablespoon of the lemon juice, 2 tablespoons of the olive oil, 1 teaspoon of kosher salt and ½ teaspoon of coarse black pepper. Stir.
4. Add the hot drained pasta to the tomatoes. Stir to combine. (Why add the pasta while it’s hot? It will immediately start sucking up the flavors you added to the bowl while also slightly cooking and softening the tomatoes, which will cause them to release more of their juices into the pasta.)
5. Allow the pasta salad to cool to room temperature on the counter. Cover and refrigerate for up to 24 hours or for as little as 1 hour.
6. Fifteen minutes before serving, remove the pasta from the fridge.
7. Add the parsley, basil, the other tablespoon of lemon juice and 2 tablespoons of the olive oil.
8. Stir. Taste. Add more salt and pepper to enhance flavors if required. Add another tablespoon or two of olive oil for moisture if required. Add another teaspoon or two of lemon juice for a bit of tang and brightness if required. (I wish I could be more specific about the amounts here but it all has to do with how much liquid the pasta has sucked up, which depends on many things including how long it all rested together before being served. Just taste and trust your instincts. I have faith in you!).
9. Slice the mozzarella cylinder in half lengthwise and then cut each cylinder into ¼ inch slices. Layer the mozzarella slices over the pasta salad.
10. Drizzle the mozzarella with the final tablespoon of olive oil before enjoying it with friends.