| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 6 servings |
Ingredients
- 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
Instructions
- 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.)
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 479 |
| Total Fat | 21 g |
| Saturated Fat | 5 g |
| Carbohydrates | 57 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 15 g |
| Cholesterol | 15 mg |
| Sodium | 457 mg |
Reviews
It was good but it needed a lot more flavor for me so I added onion to the dressing and as far as the pasta I added chicken, parsley, dill, also onion, garlic, oregano, and adobo it came out really good
Needs tweaking, would’ve like a better seasoned dressing or more vegetable variety
I used fewer tomatoes and included artichoke hearts instead. Also, I couldn’t find fresh mozzarella so I used grated instead. Fresh would be better and I will use it next time. Everyone at the table enjoyed it, including our three year old granddaughter.
Needs to be tweaked.