It’s a caprese salad combined with pasta, for a perfect cool summer dish.
3.3 pounds Barilla Whole Grain Medium Shells
1 cup olive oil
4 minced garlic cloves
3 quarts diced heirloom tomatoes
16 chiffonade basil leaves
4 juiced lemons
as needed salt
as needed pepper
4 pounds diced fresh mozzarella
2 cups grated Parmesan cheese
2 cups toasted pine nuts
- Cook the Barilla pasta for 1 minute less than the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
- In a skillet, heat 1/4 cup of the oil and saute the garlic until slightly yellow. Set aside to cool.
- When the pasta and garlic are cool, toss them together with the tomatoes, basil, remaining oil, and lemon juice. Season with salt and pepper. Fold in the mozzarella, Parmesan, and pine nuts. Let rest for at least 30 minutes for the flavors to come together. Serve 2-cup portions.