I hopped over to see what beautiful cakes Patricia over at ButterYum had been making recently, and was slightly confused when I saw a gorgeous pasta salad instead. I had to double check her pink background to make sure I was at the right place! I guess cake decorators need to eat more than just cake to survive.
Trying to get through a huge Costco sized bag of Meyer lemons, I made the lemon vinaigrette from Giada’s Family Dinners for the dressing. Patricia likes to use her favorite bottled balsamic vinaigrette, which sounds excellent as well.
2 teaspoons finely grated lemons zest
¼ cup fresh lemon juice
¼ cup lightly packed fresh flat-leaf parsley leaves
2 garlic cloves, chopped
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1/3 cup extra virgin olive oil, plus more if needed to wet pasta
Blend the lemon zest and juice, parsley, garlic, salt, and pepper in a blender. With the machine running gradually blend in the oil. Season the vinaigrette to taste with more salt and pepper.
1 pound cappelletti (Hat shaped pasta)
1/2 pound diced ripe tomatoes
16 ounce tub fresh mozzarella pearls, drained
Lots of fresh basil, chopped
Salt and pepper to taste
Cook the cappelletti according to the directions, drain, and rinse with cold water. Move the pasta to a large serving bowl and toss together with the rest of the ingredients.
Notes: I rewrote the recipe so the above picture could be copied, but this recipe idea belongs to Patricia from ButterYum. Visit her picture by picture instructions at http://butteryum.blogspot.com/2009/04/caprese-pasta-salad-basil-tomato.html
Lemon vinaigrette recipe belongs to Giada De Laurentiis. Picture and write-up by Laura Flowers.