Thursday, July 16, 2009

Caprese Pasta Salad

  • 1 pint cherry tomatoes, halved
  • 1 c. pearl mozzarella balls (or diced fresh mozzarella from large balls)
  • 1 lb. fresh tortellini
  • 1 small red onion, sliced very thin

Pesto:

  • 4 c. fresh basil
  • 1 large garlic clove, smashed
  • 1/3 c. grated parmesan
  • salt and pepper
  • 1/4 c. toasted pine nuts
  • 1/3/-1/2 c. EVOO
  • Water or vegetable stock, to thin it more, if desired

To Prepare Pesto:

  1. In a food processor, add basil, garlic, parmesan, pine nuts, salt and pepper.
  2. Process to a fine mince, pulsing and running the machine as necessary.
  3. Stream in EVOO and leave processor running.
  4. Scrape down the sides, taste, adjust seasonings, add water or stock for a thinner dressing (this can also be added later)

To Prepare Salad:

  1. Cook tortellini according to package, drain and cool to room temp.
  2. Add mozzarella, tomatoes, onion and pesto to a large bowl. Toss to coat.
  3. Add tortellini, toss to coat.

This pasta salad needs to be refrigerated, however is best to eat closer to room temperature.

Found On: A Year in the Kitchen

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