Garden pasta with bocconcini recipe

Step by Step

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.

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.

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

1 clove 1 clove
Extra-virgin olive oil

3 cup 3 cup
Red wine vinegar

3 tablespoons 3 tablespoons
Zucchini

1 small 1 small
Halved cherry tomatoes

2 cups 2 cups
Campanelle or fusilli pasta (about 4 cups)

8 ounces 8 ounces
Cherry tomatoes (preferably mixed colors)

2 cup 2 cup
Pine nuts or slivered almonds

4 cup 4 cup
Halved bocconcini (small mozzarella balls)

1 cup 1 cup
Fresh basil

4 cup 4 cup

Garden pasta with bocconcini recipe

Step by Step

Step 1

Step 2

Step 3

Ingredient

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