Insalata di Cavatappi, Mozzarella, Pomodori, e Fagiolini
Serves 6 to 8
This dish is great for buffets, picnics, and large family gatherings. My daughter, Tanya, is the expert pasta-salad maker in my family. The recipe is easy to multiply, it keeps well, and it’s economical. This pasta can be dressed several hours ahead, but hold about half of the dress- ing to toss in at the last minute, since the pasta will have absorbed much of the first batch.
- 1 teaspoon kosher salt, plus more for boiling and to taste
- 1 pound green beans, trimmed
- 1 pound cavatappi or elbows
- 2 pints cherry tomatoes, halved lengthwise
- 1 pound small mozzarella balls (bocconcini), halved if on the larger side
- 1 cup loosely packed fresh basil leaves
- 1 cup loosely packed fresh Italian parsley leaves
- 2 ripe plum tomatoes, seeded and cut into chunks
- ½ cup toasted skinned almonds
- 2 cloves garlic, crushed and peeled
- 2 tablespoons red wine vinegar
- ½ cup extra-virgin olive oil
For the dressing, in a mini–food processor (or a bowl, if you’re working by hand), combine the basil, parsley, plum tomatoes, almonds, garlic, vinegar, and salt. Process until smooth. With the machine running, add the olive oil in a steady stream to make a creamy dressing. Pour the dressing over the pasta, and toss well. Season with salt if necessary, and serve.