I love salads but especially in the summer. I have fond memories of my Mom and I making big salads to share for lunch while we were home in the summer months and we always ended up putting Lemon Pepper on it for seasoning! Ah, fun memories.
I pulled this pasta salad recipe out of Food Network Magazine from 2012 but finally made it recently! (five years….yes, I know that is a long time) But it was worth having it kick around for that long as it is a keeper in my recipe book! I did everything the recipe called for except the toasted pine nuts/slivered almonds. I do love toasted nuts but I didn’t want to turn on the oven and also knew that my girls wouldn’t eat them. First you make the dressing (while your pasta is being prepared) then you put the salad together.
Garden Pasta Salad with Bocconcini
Bring a large pot of salted water to a boil. Then add
- 4 cups of fusilli or campanelle pasta
Cook until al dente (about 2 minutes less than the label directs)
Drain and rinse under cool water; shake off the excess and transfer to a bowl to toss with the dressing.
Bring a small saucepan of water to a boil and add to the water
- 1 clove of garlic (make sure to take the peel off)
Boil for 2 minutes.
Remove the garlic and place in a blender (I only have a broken smootie machine…but it does the trick!)
Add to the blender:
- 1/2 cup of cherry tomatoes…mixed colors is preferable (I used red and yellow)
- 3 Tablespoons red wine vinegar
- 1/4 cup fresh basil
Puree until smooth. Then with the motor running add in a slow steady stream until blended well:
- 1/3 cup of extra-virgin olive oil
Season with kosher salt and ground pepper.
Toss the dressing with the cooked pasta.
Shave with a vegetable peeler or mandolin
- 1 small zucchini
Then halve the strips crosswise and add to the pasta.
Add to the pasta:
- 1 1/2 – 2 cups of halved cherry tomatoes
- 1 cup halved bocconcini (small mozzarella balls)
- 1/2 cup fresh basil, thinly sliced
- 1/4 cup pine nuts or slivered almonds toasted (optional)
- Freshly ground pepper and a bit of Kosher salt to taste.
Serve immediately or refrigerate, covered, up to 6 hours (Bring to room temperature before serving)
I served this alongside some fresh cut peaches and chili-honey rubbed chicken Brad grilled. It was a winner of a meal!
So kick back and relax with this winner of a meal too!