We love a bowtie pasta salad filled to the brim with the bright and herbaceous bounties of summer. Tonight's salad is packed with cherry tomatoes, broiled zucchini, sundried tomato pesto, and creamy bocconcini! Tags:Veggie Allergens:Milk/Lait•Tree Nut/Noix•Wheat/Blé•Sulphites/Sulfite Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Sun-Dried Tomato Pesto
Red Wine Vinegar
•Large Pot •Measuring Cups •Baking Sheet •Aluminum Foil •Large Bowl •Whisk •Strainer
Before starting, preheat your broiler to high. Wash and dry all produce. In a large pot, add 10 cups hot water and 2 tsp salt (NOTE: Use same size pot, water and salt amount for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, cut the zucchini in half lengthwise, then into 1/2-inch thick half-moons. Peel, then chop the onion into 1/2-inch pieces.
On a baking sheet, toss onions and zucchini with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Broil in middle of oven, stirring halfway through cooking, until charred, 8-10 min.
Halve the tomatoes. Cut bocconcini into quarters. Whisk together vinegar, 1 tbsp oil, 1/4 tsp salt and 1/4 tsp sugar (dbl all for 4ppl) in a large bowl. Add the bocconcini and tomatoes, toss to combine and set aside.
To the large pot with boiling water, add pasta. Cook, uncovered, until pasta is tender, 10-12 min. When pasta is tender, drain, reserving 1/4-cup pasta water (dbl for 4ppl) and return to the same pot off the heat.
To the large pot with the pasta add the reserved pasta water, 2 tbsp butter (dbl for 4ppl), roasted veggies and pesto. Toss to combine.
Divide the pasta between bowls. Top with the marinated tomatoes and bocconcini. Tear over the basil and sprinkle over the pine nuts.