Garden Pasta With Bocconcini Recipe

Name: Garden Pasta With Bocconcini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

1
Make the dressing: Bring a small saucepan of water to a boil; add the garlic and cook 2 minutes.
2
Remove the garlic and place in a blender with the cherry tomatoes, vinegar and basil; puree until smooth.
3
With the motor running, add the olive oil in a slow, steady stream and blend until smooth.
4
Season with salt and pepper.
5
Make the salad: Bring a large pot of salted water to a boil.
6
Add the pasta and cook until al dente (about 2 minutes less than the label directs).
7
Drain and rinse under cool water; shake off the excess.
8
Transfer the pasta to a bowl and toss with the dressing.
9
Shave the zucchini into strips with a vegetable peeler or mandoline; halve the strips crosswise and add to the pasta.
10
Add the tomatoes, bocconcini, pine nuts and basil and toss.
11
Season with salt and pepper.
12
Serve immediately or refrigerate, covered, up to 6 hours.
13
(Bring to room temperature before serving.)
14
Photograph by Yunhee Kim

525

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 clove garlic, 1/2 cup cherry tomatoes (preferably mixed colors), 3 tablespoons red wine vinegar, 1/4 cup fresh basil, and more.

Yes, Garden Pasta With Bocconcini falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Garden Pasta With Bocconcini

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