Garden Pasta With Bocconcini
This pasta salad is filled with some of summer's best produce: cherry tomatoes and zucchini.
|1/2 cup||cherry tomato (preferably mixed colors)|
|3 tablespoons||red wine vinegar|
|1/4 cup||fresh basil|
|1/3 cup||extra-virgin olive oil|
|kosher salt and freshly ground pepper|
|8 ounces||campanelle or fusilli pasta (about 4 cups)|
|1 1/2 cup||halved cherry tomatoes|
|1 cup||halved bocconcini (small mozzarella balls)|
|1/4 cup||pine nuts or slivered almonds, toasted|
|1/2 cup||fresh basil, thinly sliced|
|freshly ground pepper|
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.
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.
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.)