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Garden pasta with bocconcini recipe | food network kitchen | food network

Garden pasta with bocconcini recipe | food network kitchen | food network

By Alexander Ferreira
15’ Prep time
15’ Cook time
30’ Total time
479 Calories
6 Serving
Alexander Ferreira 0 Followers

Step by Step

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Step 1

Make the dressing: Bring a small saucepan of water to a boil; add the garlic and cook 2 minutes. Remove the garlic and place in a blender with the cherry tomatoes, vinegar and basil; puree until smooth. With the motor running, add the olive oil in a slow, steady stream and blend until smooth. Season with salt and pepper.
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Step 2

Make the salad: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than the label directs). Drain and rinse under cool water; shake off the excess. Transfer the pasta to a bowl and toss with the dressing.
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Step 3

Shave the zucchini into strips with a vegetable peeler or mandoline; halve the strips crosswise and add to the pasta. Add the tomatoes, bocconcini, pine nuts and basil and toss. Season with salt and pepper. Serve immediately or refrigerate, covered, up to 6 hours. (Bring to room temperature before serving.)

Ingredient

  • Garlic
    Garlic
  • Extra-virgin olive oil
    Extra-virgin olive oil
  • Red wine vinegar
    Red wine vinegar
  • Zucchini
    Zucchini
  • Halved cherry tomatoes
    Halved cherry tomatoes
  • Campanelle or fusilli pasta (about 4 cups)
    Campanelle or fusilli pasta (about 4 cups)
  • Cherry tomatoes (preferably mixed colors)
    Cherry tomatoes (preferably mixed colors)
  • Pine nuts or slivered almonds
    Pine nuts or slivered almonds
  • Halved bocconcini (small mozzarella balls)
    Halved bocconcini (small mozzarella balls)
  • Fresh basil
    Fresh basil
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