PASTA SALAD WITH TOMATOES, MOZZARELLA AND GREEN BEANS
Serves: 6
1 lb (454 g) fresh green beans, trimmed
1 lb (454 g) cavatappi (corkscrew) or elbow pasta 2 pints (about 4 cups/1 L) cherry tomatoes, halved lengthwise
1 lb (454 g) small mozzarella balls ( bocconcini), halved if large
1 cup (250 mL) loosely packed fresh basil leaves
1 cup (250 mL) loosely packed fresh flat-leaf parsley leaves 2 ripe plum tomatoes, seeded, cut in chunks
1/2 cup (125 mL) toasted almonds
2 cloves garlic, crushed
2 tbsp (30 mL) red wine vinegar 1/2 cup (125 mL) extra-virgin olive oil
1. Bring a large pot of salted water to a boil and cook beans just until tender, six to seven minutes. Use a slotted spoon (or spider) to remove beans to a bowl of ice water to stop the cooking. Then drain, pat dry and cut into thirds.
2. Add pasta to the same pot of boiling water and cook until al dente. Drain, rinse and pat dry. Transfer to a large bowl, and add beans, cherry tomatoes and mozzarella.
3. Make dressing in a food processor. Combine the basil, parsley, plum tomatoes, almonds, garlic, vinegar and salt to taste. Process until smooth. With the machine running, add oil in a steady stream to make a creamy dressing.
4. Pour dressing over salad and toss well. Season with salt to taste and serve.