Pasta salad with herbed mozzerella and tomatoes
Tuesday July 27, 2010 11:24 AM
Ingredients:
- 6 T. plus 1/2 teaspoon extra-virgin olive oil
- 1/3 cup pine nuts (about 2 oz.)
- 3 T. red wine vinegar
- 2 T. bottled capers, drained and chopped
- 1/2 tsp. minced garlic
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup chopped fresh chives
- 1/2 cup chopped fresh basil
- 2 cups (9 oz.) fresh mozzarella, halved, at room temperature
- 3/4 pound (2 cups) cherry tomatoes, halved
- 3/4 pound pasta
How to prepare:
Heat 1/2 teaspoon oil in a small skillet over moderate heat until hot but not smoking. Add pine nuts and cook, stirring until golden brown, about 2 minutes. Transfer nuts to paper towels to drain, and season to taste with salt.
Whisk together vinegar, capers, and garlic and add remaining 6 tablespoons oil in a slow stream, whisking until combined. Stir in herbs, mozzarella, and tomatoes and let stand at room temperature, stirring occasionally, for at least 15 to 30 minutes.
Cook pasta in a large pot of boiling salted water until almost tender. Reserve 1/4 cup cooking water and drain remaining pasta in a colander.
Immediately transfer hot pasta and reserved cooking water to bowl with marinated mozzarella and tomatoes, and let stand 1 minute.
Gently toss pasta and cheese mixture and season with salt and pepper to taste. Serve immediately, sprinkled with pine nuts. Serve with hamburgers. Enjoy!
Shared by: Laurie, TheBAG Lady
