Recipe

This dish combines the classic Caprese salad (tomato, mozzarella, basil) with pasta to create a perfect cold pasta salad for gatherings or picnics. The homemade herbed vinaigrette is the key finishing touch. Your Geedel food chopper quickly chops a large amount of basil and emulsifies a flawless dressing, coating every strand of pasta with fresh, vibrant flavors.

Ingredients:

300g short pasta (e.g., fusilli, farfalle)

250g cherry tomatoes, halved

200g fresh mozzarella balls (bocconcini), halved or cubed

1 handful fresh basil leaves

For the Herbed Vinaigrette:

½ cup extra virgin olive oil

3 tbsp balsamic vinegar

1 garlic clove

1 tsp Dijon mustard

Salt and black pepper

Instructions:

1.  Cook & Cool the Pasta:  

    Cook the pasta according to package instructions. Drain, rinse under cold water until completely cooled, and drain thoroughly.

2.  Make the Herbed Vinaigrette:  

    Peel the garlic clove. Fit the chopping blade into your Geedel manual vegetable chopper. Add the garlic and half of the basil leaves. Chop finely.  

    Replace the chopping blade with the mixing paddle. Add the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper. Secure the lid and turn the handle steadily and consistently until the dressing is emulsified and thickened.

3.  Assemble the Salad:

    In a large bowl, combine the cooled pasta, cherry tomatoes, and mozzarella. Pour the herbed vinaigrette over the top.  

    Tear the remaining basil leaves by hand and add them to the salad. Toss gently to combine.

4.  Chill to Marinate:  

    Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld. Give it a final toss before serving.

Summary:

This vibrant, colorful pasta salad is a summer party favorite. The Geedel chopper not only efficiently creates a rich, emulsified dressing but also quickly processes the aromatic basil, ensuring every bite bursts with the freshness of herbs. It elevates a simple homemade cold dish to restaurant-level sophistication.