Pasta Salad With Herbed Marinated Mozzarella and Cherry Tomatoes |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I made this for my daughter's birthday cookout. Everyone loved it. LHJ, July '04 Ingredients:
6 tablespoons olive oil |
3 tablespoons red wine vinegar |
1 small garlic clove, minced |
2 ounces fresh chives, chopped to yield 1/4 cup |
9 ounces bocconcini mozzarella cheese, at room temperature, halved to yield 2 cups |
2 ounces pine nuts, toasted (1/3 cup) |
2 tablespoons capers, drained and chopped |
1 ounce fresh italian parsley, minced to yield 1/4 cup |
1 ounce fresh basil leaf, chopped to yield 1/2 cup |
12 ounces fresh cherry tomatoes, halved to yield 2 cups |
12 ounces farfalle pasta, fusilli |
Directions:
1. Whisk together vinegar, capers and garlic.
2. Add oil in a slow, steady stream, whisking until emulsified.
3. Stir in herbs, mozzarella, and tomatoes.
4. Let stand at room temperature for 15 to 30 minutes, stirring occasionally.
5. Meanwhile, cook pasta in a large pot of boiling water, according to package directions.
6. Reserve 1/4 cup pasta water and drain pasta in a colander.
7. Immediately add hot pasta and reserved cooking water to marinated mozzarella mixture.
8. Let stand 1 minute to soften cheese.
9. Gently toss pasta and cheese mixture.
10. Season with salt and pepper to taste.
11. Serve immediately, sprinkled with pine nuts.
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