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June Recipe Of The Month
Ingredients
1 pound short pasta , such as fusilli, orrechiette, penne
16 ounces mozzarella balls, ciligiine or pearls
3 cups cherry tomatoes
1/2 cup slivered fresh basil
1/3 cup extra virgin olive oil
3 tablespoons white balsamic vinegar
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 garlic clove, pressed or minced
16 ounces mozzarella balls, ciligiine or pearls
3 cups cherry tomatoes
1/2 cup slivered fresh basil
1/3 cup extra virgin olive oil
3 tablespoons white balsamic vinegar
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 garlic clove, pressed or minced
Method
- Bring a pot of water to a boil and sprinkle generously with kosher salt. Add the pasta and cook just until al dente. Drain in a colander and rinse with cool water. Allow to cool.
- Drain the mozzarella balls then cut them in half as the pasta cooks. Slice the cherry tomatoes in half and mix them with the mozzarella balls in a mixing bowl. Add the pasta and basil.
- Add the olive oil, white balsamic vinegar, garlic, kosher salt, and freshly ground black pepper to a small bowl or mason jar with a lid. Stir well, then drizzle over the pasta. Toss well and season to taste. You can refrigerate the salad for 3 days after it is made. It is best after about 30 minutes.
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