Sunday, July 21, 2013
Caprese Pasta Salad
ingredients:
- 4 cups packed fresh basil leaves
- 1 pound fusilli pasta
- 1/2 cup plus 2 tablespoons extra virgin olive oil
- 1/2 cup white balsamic vinegar
- 1 shallot, chopped
- 1 teaspoon sea salt
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon freshly ground black pepper
- 8 ounces small mozzarella balls (ciliegine or bocconcini), halved
- 1 pint cherry tomatoes, halved
- 2 tablespoons capers, drained
directions:
- Bring a large pot of salted water to a rolling boil. Blanche basil leaves in boiling water for 30 seconds or until they turn bright green. Transfer to an ice water bath with a slotted spoon to stop the cooking, then drain, squeezing out any excess liquid.
- Cook pasta according to package directions until just al dente. Drain and transfer to a large bowl to cool.
- In the bowl of a food processor or blender, combine blanched basil leaves, olive oil, vinegar, shallot, salt, pepper flakes, and black pepper and pulse until uniform and very finely chopped. Pour dressing over pasta and stir until until evenly coated. Add mozzarella, tomatoes, and capers and toss to combine. Refrigerate until ready to serve. Salad will keep, covered in the refrigerator, for up to 3 days, although the basil will start to discolor slightly after the first day.
# posted by Chelsea @ 10:37 AM 
