CraigC
Guru
Ingredients
1 pint yellow and red cherry tomatoes, quartered
1 pint bocconcini, or 1 pound fresh mozzarella cut into 1/2-inch dice
1/4 cup chopped fresh basil
2 tablespoons chopped fresh parsley
1 tablespoon capers, drained
1 small red onion, halved and thinly sliced
1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
Favorite pasta shape (not spaghetti or long noodles)
Kosher salt and freshly ground black pepper
Directions
Cook pasta according to package direction. Drain and plunge into ice water bath to stop cooking. Drain and set aside.
Toss the tomatoes with the bocconcini, basil, parsley, capers, onions, olive oil and red wine vinegar. Season with salt and pepper and toss to combine.
Combine pasta with relish. Refrigerate for a minimum of 1 hour. Mix again before serving
1 pint yellow and red cherry tomatoes, quartered
1 pint bocconcini, or 1 pound fresh mozzarella cut into 1/2-inch dice
1/4 cup chopped fresh basil
2 tablespoons chopped fresh parsley
1 tablespoon capers, drained
1 small red onion, halved and thinly sliced
1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
Favorite pasta shape (not spaghetti or long noodles)
Kosher salt and freshly ground black pepper
Directions
Cook pasta according to package direction. Drain and plunge into ice water bath to stop cooking. Drain and set aside.
Toss the tomatoes with the bocconcini, basil, parsley, capers, onions, olive oil and red wine vinegar. Season with salt and pepper and toss to combine.
Combine pasta with relish. Refrigerate for a minimum of 1 hour. Mix again before serving