CAPRESE PASTA SALAD
- 1 lightly packed cup fresh basil leaves
- ½ teaspoon coarse sea salt
- 1 clove garlic, roughly chopped
- 2 tablespoons lemon juice
- 2 tablespoons sherry vinegar
- 6 tablespoons extra virgin olive oil
- 1 pound medium pasta shells, cooked al dente
- 8 ounces fresh mozzarella pearls, drained
- 1-2 pints baby grape tomatoes
- Place basil leaves, sea salt, garlic, lemon juice and vinegar into a blender or food processor.
- While blending, slowly drizzle olive oil into mixture and continue to blend until a smooth dressing is formed.
- In a large bowl, toss together cooled pasta, mozzarella, tomatoes and vinaigrette until lightly coated.
- Chill until ready to serve to allow flavors to come together.
Recipe by Bake Love Give at http://bakelovegive.com/caprese-pasta-salad/
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