Garden Campanelle Salad with Fresh Tomato Basil Dressing

What You'll Need

dressing

• 1-2 T red wine vinegar
• ¼ C fresh basil
• ⅓ C EVOO
• 2 cloves garlic, minced
• ½ C cherry tomatoes
• kosher salt and freshly ground pepper

salad

• 1 C mozzarella (shredded or via bocconcini)
• ¼ C pine nuts, toasted
• ½ C fresh basil leaves, sliced if leaves are medium or larger
• freshly ground pepper
• kosher salt
• 8 oz campanelle (about 4 cups)
• 1 small zucchini, sliced into ribbons with a peeler
• 1½ C halved cherry tomatoes

How to Make It

Make the dressing

1. Bring a small saucepan of water to a boil, add the garlic and cook 2 minutes (strange, but true).
2. Remove the garlic with a fine mesh sieve and place in a mini food processor with the cherry tomatoes, vinegar and basil.
3. Puree until smooth.
4. Add in the olive oil and blend until smooth.
5. Season with salt and pepper.

Make the salad

6. Bring a large pot of salted water to a boil.
7. Add the pasta and cook until al dente.
8. In the last 2 minutes of the pasta boiling, add in the zucchini ribbons.
9. After, drain zucchini and pasta in a colander, and rinse under cold water Shake of the excess, then transfer to a bowl and toss with the dressing.
10. Add tomatoes, mozzarella, pine nuts and basil to salad.
11. Toss, season with salt and pepper.
12. Serve at room temperature.