- Prep: –
- Cook Time: –
- Total: –
- Serving: Serves 6 as a side dish
A bright medley of colors, this Italian-inspired noodle salad is a stunning side dish but can also be served in larger portions for a complete meal. This recipe features bocconcini, which are small balls of fresh mozzarella cheese, about the size of cherry tomatoes, traditionally made with Italian water buffalo’s milk. Today, bocconcini in the US is made with cow’s milk. You can find it at supermarkets, delicatessens and even Costco, packaged in tubs of whey or water. Being a fresh cheese, use bocconcini within two to three days of purchase.
- 8 ounces cappelini or angel hair pasta
- 1/2 cup diced zucchini
- 1/2 cup cherry tomato halves
- 1/2 small red onion, thinly sliced
- 1/2 cup roasted red bell peppers, finely diced
- 1/2 cup edamame
- 1 cup bocconcini, each cut in half or quartered
- 2 tablespoons white balsamic vinegar
- 1 small clove garlic, minced
- 4 to 5 large fresh basil leaves, rolled tight, thinly sliced crosswise
- 3 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper to taste
- Cook cappelini according to package instructions. Drain in a colander and set aside.
- In a large bowl, combine zucchini, tomatoes, onion, peppers, edamame and bocconcini. Add noodles and toss well to combine.
- In a small bowl, whisk together vinegar, garlic and basil. While whisking, add olive oil. Season with salt and pepper. Pour over salad and toss to combine. Serve warm or chilled.