Welcome to Meatless Monday, a column in which we feature vegetarian recipes to help offset the weekend's carnivorous sins.
(Credit: Hirsheimer & Hamilton)
No-cook sauces are saviors of summer dinners. Mostly because the thought of laboring over a bubbling pot of tomato sauce is unfathomable--and also, no-cook sauces are usually impossibly quick, requiring only a quick dice, stir, or puree. This one takes the classic caprese salad and turns it into a playful pasta dressing, with fresh chunks of tomato and toothsome mozzarella cozying up inside shell pasta. The crowning touch is a hearty handful of basil. And we won't tell if you go for a sprinkle of Parmesan, either. Eat it for dinner, then take the leftovers to work (or the beach) for lunch the next day.