Pasta salad with zucchini and mozzarella

Ingredients:

For filling:

• 1 clove of garlic
• 1/2 cup cherry tomatoes (preferably multi-colored)
• 3 tbsp red wine vinegar
• 1/4 cup fresh basilica
• 1/3 cup olive oil
• Coarse salt and freshly ground pepper

For the salad:

• 230 g of campanella pasta or fusilli
• 1 small zucchini
• 1.5 cups halved cherry tomatoes
• 1 cup halved bocconcini cheese (small balls of mozzarella cheese)
• 1/4 cup pine nuts or chopped almonds, toasted
• 1/2 cup fresh basil, finely chopped
• Coarse salt and freshly ground pepper

Preparation:

1. Prepare the dressing: Bring water to a boil in a small saucepan; add garlic and cook for 2 minutes. Remove the garlic from the saucepan and transfer to a blender, add cherry tomatoes, vinegar, and basil; blend until smooth. With the blender running, slowly pour in the olive oil through the hole in the lid and blend until smooth. Season with salt and pepper to taste.
2. Prepare the salad: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than package directions). Drain the pasta in a colander and rinse under cold water, discarding excess water. Transfer the pasta to a bowl and toss with the dressing.
3. Using a vegetable peeler or vegetable slicer, slice the zucchini into thin strips. Then cut each slice diagonally in half and add to the pasta. Add the tomatoes, mozzarella, pine nuts, and basil and toss to combine. Season with salt and pepper. Serve at room temperature.