Here is a riff on both pasta salad and caprese, the tomato-mozzarella-basil salad that I eat normally when the local tomatoes come into season. I used mini-everything for this recipe: cherry tomatoes, perlini mozzarella and orecchiette pasta. Orecchiette meand “earlobe” which I think is just funny and somewhat appropriate.
Ingredients
For the Basil Dressing:
4 ounces fresh basil
1 cloves garlic, minced
1-2 sundried tomatoes, finely minced (I used my mini-chopper)
3/4 cup olive oil
1/4 cup white balsamic vinegar
2 teaspoons granulated sugar (optional, but it adds a nice sweetness)
3/4 teaspoon salt (more or less to taste)
1/2 teaspoon crushed red pepper flakes OR freshly ground black pepper (more or less to taste)
For the Pasta Salad
1 pound orecchiette pasta
1 pint cherry tomatoes
12 ounce container perlini mozzarella
4 ounces fresh basil, thinly sliced
Directions
First, make your dressing. In the bowl of a food processor or blender, combine the basil, garlic, sundried tomatoes, olive oil, white balsamic vinegar, sugar (if using), salt, and pepper. Pulse on high for about 2 minutes, scraping down the sides as needed, or until smooth. There should be no large chunks of anything! If there is, continue blending. Set aside until needed.
Place a large pot of salted water over high heat; bring to a rolling boil. Add pasta and cook until al dente, about 7 to 8 minutes or according to the box directions.
While the water comes to a boil and the pasta cooks, prepare the rest. Slice the cherry tomatoes in half. Remove the mozzarella balls from their water and pat dry lightly.
When the pasta has finished cooking, drain it at once and quickly rinse it under cold water until cool, about 1 minute. Place cooled pasta in a large mixing bowl. Add dressing to pasta, then add the tomatoes, basil, and mozzarella balls. Toss to combine. Serve at once, or chill until needed.
