Salad of pasta with zucchini and mozzarella – a detailed recipe cooking. 
Photo of the dish:Yunhi Kim Time: 30 min. Difficulty: easy Servings: 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
For refueling:
- 1 clove of garlic
- 1/2 tbsp. cherry tomatoes (preferably multi-colored)
- 3 tbsp. l red wine vinegar
- 1/4 Art. fresh basil
- 1/3 Art. olive oil
- Coarse salt and freshly ground pepper
For salad:
- 230 gr. Campanella or Fusilli pasta
- 1 small zucchini
- 1.5 tbsp. halved cherry tomatoes
- 1 tbsp. cut in half Bocconcini cheese (small balls mozzarella cheese)
- 1/4 Art. pine nuts or chopped almonds, fry
- 1/2 tbsp. fresh basil, finely chopped
- Coarse salt and freshly ground pepper
Recipes with similar ingredients: garlic, cherry tomatoes, wine vinegar, basil, campanella pasta, fusilli spiral paste, zucchini, Bocconcini mozzarella cheese, pine nuts, almonds
Recipe preparation:
- Prepare dressing: bring to a small saucepan boiling water; add garlic and cook for 2 minutes. Get the garlic out pan and shift into a blender, add cherry tomatoes, and vinegar basil; grind to a homogeneous consistency. Without turning off blender, slowly pour olive oil through the hole in the lid, mix until smooth. Salt and pepper on to taste.
- Prepare the salad: bring to a boil in a large pan salted water. Add pasta and cook until al dente (approximately 2 minutes less than indicated in the instructions for packaging). Discard pasta in a colander and rinse under cold water, get rid of excess water. Transfer the pasta into a bowl and mix with dressing.
- Using a vegetable knife or vegetable slicer, chop zucchini thin stripes. Then cut each slice diagonally into two parts and add to pasta. Add tomatoes, mozzarella, pine nuts and basil, mix. Salt and pepper. Serve room salad temperature.
