Caprese Pasta Salad

Adapted from Zabar’s

INGREDIENTS:

• 1 Lb DeCecco Bow Tie Pasta (Farfalle) or Tri-Color Rotini
• 1 Whole Bulb Fresh Garlic
• ½ c. Olive Oil
• 1 bunch Fresh Basil, torn into pieces
• 1/2 bunch fresh cilantro (optional), chopped
• 12 oz. Ripe Cherry Tomatoes
• 1 Lb Boconccini (Small Fresh Mozzarella Balls in water, drained)
• French Sea Salt
• Ground Pepper
• Parmesan for serving

INSTRUCTIONS:
1.  Cook the pasta in salted water according to the directions on the box. The Pasta should be al dente – not over cooked.

2.      Drain well and chill.

3.      Clean and slice garlic.

4.     Place the olive oil in a small sauce pan, add sliced garlic and slowly heat until garlic is tender and golden, do not allow to burn – do this at a low temperature and be a little patient.

5.     Put warm pasta in a large bowl – add heated oil and garlic and toss.

6.     Rinse tomatoes and cut in half. Add to pasta.

7.     Cut fresh basil into thin strips.  Add to pasta.

8.     Add bocconcini (if you can not find bocconcini you can cut a fresh mozzarella into small pieces).

9.     Add salt and pepper to taste and top with Parmesan cheese.