Post by bee on Jun 12, 2007 19:13:57 GMT -5
Emibee posted this in Recipes to Try and it was decided we would make it for our Group Dinner......This is a great tasting salad. DH was not overly fond of it but I certainly was. I only had slight changes. I cut the recipe in half. I used a large clove of garlic and grated mine on the microplane as well as the shallot. I also used an entire 8oz ball fresh mozzarella for 1/2 recipe, tore the basil (I think cutting it bruises it and makes it mushy) and I omitted the sugar. I also chilled my salad and drizzled it with some olive oil before serving.
Pasta Caprese Salad
1/4 cup olive oil
2-4 tsp fresh lemon juice
1 small garlic clove, minced, or pressed through garlic press (about 1/2 tsp)
1 small shallot, minced fine (about 2 TBS)
1/2 tsp salt
1/4 tsp pepper
1-1/2 pounds ripened tomatoes, cored, seeded, and cut into 1/2 in. dice
12 oz fresh mozzarella, cut into 1/2 in. cubes
1 pound short tubular, or curly pasta, such as Penne, Fusilli, or Campanelle
1/4 cup chopped fresh basil
1 tsp sugar
1. Whisk oil, 2 tsp lemon juice, garlic, shallot, 1/2 tsp salt, 1/4 tsp pepper together in a large bowl. Add tomatoes and gently toss to combine; set aside. Do not marinate tomatoes longer than 45 min.
2.While tomatoes are marinating, place mozzarella on a plate, and freeze until slightly firm, about 10 min. (Freezing the cheese before combining with pasta prevents it from turning into taffy.) Bring 4 quarts of water to a rolling boil, add 1 TBS salt, and pasta. Cook until al dente. Drain well.
3. Add pasta, and mozzarella to tomato mixture, and gently toss to combine. Let stand 5 min. Stir in basil; adjust seasonings with salt, pepper, and additional lemon juice or sugar if desired.
Serve immediately.
Source: Cooks Illustrated Magazine
Serves 4-6
Pasta Caprese Salad
1/4 cup olive oil
2-4 tsp fresh lemon juice
1 small garlic clove, minced, or pressed through garlic press (about 1/2 tsp)
1 small shallot, minced fine (about 2 TBS)
1/2 tsp salt
1/4 tsp pepper
1-1/2 pounds ripened tomatoes, cored, seeded, and cut into 1/2 in. dice
12 oz fresh mozzarella, cut into 1/2 in. cubes
1 pound short tubular, or curly pasta, such as Penne, Fusilli, or Campanelle
1/4 cup chopped fresh basil
1 tsp sugar
1. Whisk oil, 2 tsp lemon juice, garlic, shallot, 1/2 tsp salt, 1/4 tsp pepper together in a large bowl. Add tomatoes and gently toss to combine; set aside. Do not marinate tomatoes longer than 45 min.
2.While tomatoes are marinating, place mozzarella on a plate, and freeze until slightly firm, about 10 min. (Freezing the cheese before combining with pasta prevents it from turning into taffy.) Bring 4 quarts of water to a rolling boil, add 1 TBS salt, and pasta. Cook until al dente. Drain well.
3. Add pasta, and mozzarella to tomato mixture, and gently toss to combine. Let stand 5 min. Stir in basil; adjust seasonings with salt, pepper, and additional lemon juice or sugar if desired.
Serve immediately.
Source: Cooks Illustrated Magazine
Serves 4-6
