Garden Pasta With Bocconcini

In this salad elbow macaroni and ham are mixed with hard-boiled eggs, celery, relish and mayo for a creamy taste of summer.

Prep time:
Cook time:
Serving size: 6
Calories per serving: 287

1 clove garlic
1/2 cup cherry tomatoes (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
kosher salt
8 ounces campanelle or fusilli pasta (about 4 cups)
1 small zucchini
1 1/2 cups 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.)


Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Add Recipe to Cook'n

Subscribe to Cook'n Premium and get newsletter articles like this each week!

blog comments powered by Disqus