Ensalada de pasta de verano con vinagreta de ajo asado

Ingredientes

• For the pasta:
• 1 pound any short, high-quality dried pasta
• 1 pound fresh mozzarella, cubed
• 1 cup salt cured black olive, pitted
• 4 plum tomatoes, seeded and chopped
• 1 cup chopped parsley or torn basil
• For the Roasted Garlic Vinaigrette:
• 1 bulb garlic with the top sliced off horizontally
• 1 cup + 1 teaspoon Extra Virgin Olive Oil
• 1 cup grated Parmigiano Reggiano cheese
• 1/3 cup Red Wine Vinegar
• 1 tablespoon dried Italian seasoning (or simply oregano)
• Salt u0026amp; Black Pepper to taste

Preparación

1. 1

   FOR THE VINAIGRETTE:

2. 2

   Preheat oven to 400 degrees.

3. 3

   Brush the teaspoon of EVOO over the exposed garlic cloves.

4. 4

   Wrap the bulb in tin foil and place in the oven.

5. 5

   Roast for 40 minutes, until the bulb is fragrant and soft.

6. 6

   Remove from the oven and let cool.

7. 7

   In a large mixing bowl, add the vinegar and a pinch of salt.

8. 8

   Slowly whisk in the EVOO until an emulsion forms.

9. 9

   Unwrap the garlic bulb and squeeze the cloves into the vinaigrette.

10. 10

    Add the Italian seasonings.

11. 11

    Add salt & pepper to taste.

12. 12

    Whisk all of the ingredients together.

13. 13

    Set aside.

14. 14

    FOR THE PASTA:

15. 15

    Put on a large pot of water to boil.

16. 16

    Add a palmful of salt to the water.

17. 17

    Add the pasta and stir until the water returns to a boil.

18. 18

    Cook, stirring occasionally, until the pasta is al dente.

19. 19

    Drain the pasta and shake off excess water.

20. 20

    Add pasta to the mixing bowl with the vinaigrette.

21. 21

    Toss thoroughly and allow the pasta to absorb some of the vinaigrette and cool.

22. 22

    Before serving, add the mozzarella, tomatoes, olives, Parmigiano, and parsley or basil.

23. 23

    Toss thoroughly.

24. 24

    Enjoy!