Pasta Salad with Tomato, Mozzarella and Green Beans (Insalata di Cavatappi, Mozzarella, Pomodori e Fagiolini)

Ingredients

• 1 teaspoon kosher salt, plus more for boiling and to taste
• 1 pound green beans, trimmed
• 1 pound cavatappi or elbows
• 2 pints cherry tomatoes, halved lengthwise
• 1 pound small mozzarella balls (bocconcini), halved if on the larger side
• 1 cup loosely packed fresh basil leaves
• 1 cup loosely packed fresh Italian parsley leaves
• 2 ripe plum tomatoes, seeded and cut into chunks
• ½ cup toasted skinned almonds
• 2 cloves garlic, crushed and peeled
• 2 tablespoons red wine vinegar
• ½ cup extra-virgin olive oil

Instructions

1. 1
   Bring a large pot of salted water to boil.
2. 2
   Add the green beans, and cook until tender, about 6 to 7 minutes.
3. 3
   Remove with a spider to a bowl of ice water to stop the cooking.
4. 4
   Drain, pat dry, and cut into thirds.
5. 5
   Add the pasta to the same water, and cook until al dente.
6. 6
   Drain rinse and pat dry.
7. 7
   Put in a large bowl, and add the green beans, cherry tomatoes, and mozzarella.
8. 8
   For the dressing, in a mini-food processor (or a bowl, if you’re working by hand), combine the basil, parsley, plum tomatoes, almonds, garlic, vinegar, and salt.
9. 9
   Process until smooth.
10. 10
    With the machine running, add the olive oil in a steady stream to make a creamy dressing.
11. 11
    Pour the dressing over the pasta, and toss well.
12. 12
    Season with salt if necessary, and serve.