Categories: Salad

Ingredients

• For the Dressing:
• 1 garlic clove
• 1/2 cup cherry tomatoes
• 3 tbsp red wine vinegar
• 1/4 cup fresh basil
• 1/3 cup olive oil
• Kosher salt and black pepper
• For the Salad:
• Kosher salt
• 8 oz campanelle pasta
• 1 small zucchini
• 1 1/2 cups halved cherry tomatoes
• 1 cup halved bocconcini
• 1/4 cup pine nuts, toasted
• 1/2 cup fresh basil, thinly sliced
• Freshly ground pepper

Directions

1. 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.

2. Make the salad: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain and rinse under cool water; shake off the excess. Transfer the pasta to a bowl and toss with the dressing.

3. 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.

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