Thoughts before cooking:
So I was looking though the recipes in this magazine and I spotted this one. It sounded absolutely delicious and I couldn’t wait to make it.
Ingredients:
Dressing:
- 1 Clove of Garlic
- 1/2 Cup of Cherry Tomatoes (preferably mixed colors)
- 3 Tablespoons of Red Wine Vinegar
- 1/4 Cup of Fresh Basil
- 1/3 Cup of Extra-Virgin Olive Oil
- Salt
- Pepper
Salad
- Salt
- 8 oz Campanelle or Fusilli Pasta (~4 Cups)
- 1 Small Zucchini
- 1.5 Cups of Halved Cherry Tomatoes
- 1 Cup of Halved Bocconcini (Small Mozzarella Balls)
- 1/4 Cup of Slivered Almonds or Pine Nuts, Toasted
- 1/2 Cup of Basil, thinly sliced
- Pepper
Directions
- Bring a small saucepan of water to boil; add the garlic and cook for two 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.
- Bring a large pot of water to boil, adding the pasta and cooking until al dente.
- Drain and rinse under cool water, shaking 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 or almonds, and basil.
- Toss.
- Season with salt and pepper.
- Serve immediately or refrigerate, covered, up to 6 hours (bring to room temperature before serving.)
Thoughts After Cooking:
It was phenomenal.
I loved it!!!
I took it to a potluck and it was gobbled up in like five mins.
For more from Food Network Magazine, go to Broken Lasagna with Zucchini-Tomato Sauce
For more salad recipes, go to Happy 4th of July Triple Berry Salad
For more recipes, go to Mini Lemon Pancake Cookies
