Garden Pasta With Bocconcini
Serves: 5
Eda Schinner
1 January 1970
Based on User reviews:
57
Spice
53
Sweetness
58
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 clove
Garlic3 tbsps
Red Wine Vinegar1 cup
Extra-Virgin Olive Oil1 small
Zucchini1.5 cups
Cherry Tomatoes (halved)1 cup
Pine NutDirections:
1
Make the dressing: Bring a small saucepan of water to a boil; add the garlic and cook 2 minutes
2
Remove the garlic and place in a blender with the cherry tomatoes, vinegar and basil; puree until smooth
3
With the motor running, add the olive oil in a slow, steady stream and blend until smooth
4
Season with salt and pepper
5
Make the salad: Bring a large pot of salted water to a boil
6
Add the pasta and cook until al dente (about 2 minutes less than the label directs)
7
Drain and rinse under cool water; shake off the excess
8
Transfer the pasta to a bowl and toss with the dressing
9
Shave the zucchini into strips with a vegetable peeler or mandoline; halve the strips crosswise and add to the pasta
10
Add the tomatoes, bocconcini, pine nuts and basil and toss
11
Season with salt and pepper
12
Serve immediately or refrigerate, covered, up to 6 hours
13
(Bring to room temperature before serving
14
) Photograph by Yunhee Kim