Pasta Salad with Bocconcini

8 oz. cooked pasta.  Preferably campanelle or fusilli
1 small zucchini (sliced thinly with a mandoline)
3 c. halved cherry tomatoes (yellow and red)
1 c. halved bocconcini (small mozzarella balls)
3/4 c. fresh basil
1 clove garlic
3 T red wine vinegar
1/2 c. good olive oil
kosher salt and fresh ground pepper

1.  Make the dressing: place the garlic, a 1/2 cup of the cherry tomatoes, vinegar and 1/4 cup of basil a blender.  Blend until smooth.  With the motor running, add the olive oil.  Add salt and pepper.

2.  Cook the pasta until al dente and then rinse and drain well.

3.  In a bowl, toss the pasta with the dressing.  Add the tomatoes, zucchini, bocconcini and a 1/2 cup of basil (thinly sliced).

4.  Season with kosher salt and ground pepper.

Adapted from: Food Network Magazine July/August 2012


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