Pasta Salad With Herbed Marinated Mozzarella And Cherry Tomatoes Recipes

PENNE, TOMATO, AND MOZZARELLA SALAD

Penne, Tomato, and Mozzarella Salad image

Garden fresh basil and summer sweet cherry tomatoes make this pasta salad a warm season favorite. Takes only a few minutes to put together, a quick summertime meal.

Provided by MARBALET

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 40m

Yield 6

Number Of Ingredients 10

Ingredients

1 (12 ounce) package penne pasta
¼ cup olive oil
1 bunch green onions, chopped
1 clove garlic, minced
1 cup quartered cherry tomatoes
salt and pepper to taste
5 ounces mozzarella cheese, diced
½ cup grated Parmesan cheese
4 ounces fresh basil
12 large black olives, halved

Steps:

Cook pasta in a large pot of boiling salted water as directed on package, until just tender. Drain, and set aside.
Heat olive oil in a small saucepan. Add green onions and cook, stirring occasionally, 2 or 3 minutes. Stir in garlic, and cook for 2 minutes. Add pasta, tomatoes, salt, and pepper. Cook over low heat to warm through. Stir in mozzarella and Parmesan cheese. Coarsely tear basil leaves in halves or thirds; add to pasta with olives, and serve immediately.

Nutrition Facts : Calories 404.8 calories, Carbohydrate 47.5 g, Cholesterol 21 mg, Fat 17.2 g, Fiber 3.8 g, Protein 17.5 g, SaturatedFat 5.2 g, Sodium 337.2 mg, Sugar 3.2 g

PASTA SALAD WITH HERBED MARINATED MOZZARELLA AND CHERRY TOMATOES

Pasta Salad With Herbed Marinated Mozzarella and Cherry Tomatoes image

Make and share this Pasta Salad With Herbed Marinated Mozzarella and Cherry Tomatoes recipe from Food.com.

Provided by Mizoblivious

Categories < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

6 tablespoons olive oil
3 tablespoons red wine vinegar
1 small garlic clove, minced
2 ounces fresh chives, chopped to yield 1/4 cup
9 ounces bocconcini mozzarella cheese, at room temperature, halved to yield 2 cups
2 ounces pine nuts, toasted (1/3 cup)
2 tablespoons capers, drained and chopped
1 ounce fresh Italian parsley, minced to yield 1/4 cup
1 ounce fresh basil leaf, chopped to yield 1/2 cup
12 ounces fresh cherry tomatoes, halved to yield 2 cups
12 ounces farfalle pasta, fusilli

Steps:

Whisk together vinegar, capers and garlic.
Add oil in a slow, steady stream, whisking until emulsified.
Stir in herbs, mozzarella, and tomatoes.
Let stand at room temperature for 15 to 30 minutes, stirring occasionally.
Meanwhile, cook pasta in a large pot of boiling water, according to package directions.
Reserve 1/4 cup pasta water and drain pasta in a colander.
Immediately add hot pasta and reserved cooking water to marinated mozzarella mixture.
Let stand 1 minute to soften cheese.
Gently toss pasta and cheese mixture.
Season with salt and pepper to taste.
Serve immediately, sprinkled with pine nuts.

Nutrition Facts : Calories 539.5, Fat 30.6, SaturatedFat 8.1, Cholesterol 33.6, Sodium 361, Carbohydrate 48.2, Fiber 3.5, Sugar 3.5, Protein 19.3

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