Pasta With Tomatoes Salami And Smoked Mozzarella Recipes

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TOMATO, MOZZARELLA & SALAMI PASTA SALAD



Tomato, Mozzarella & Salami Pasta Salad image

Make and share this Tomato, Mozzarella & Salami Pasta Salad recipe from Food.com.

Provided by nmbogas

Categories     One Dish Meal

Time 30m

Yield 1 serving(s)

Number Of Ingredients 11

1 lb whole wheat spiral pasta
1 pint cherry tomatoes, halved
1 cup bite-size fresh mozzarella cheese balls, drained
1/4 lb salami, sliced about as wide as the pasta you are using
1/2 red onion, thinly sliced
1/2 cup fresh basil leaf, julienned
1/4 cup balsamic vinegar
2 tablespoons extra virgin olive oil
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes

Steps:

  • Boil the pasta in salted water for 8 to 10 minutes, or until al dente. Meanwhile, whisk together the balsamic vinegar, oil, mustard, salt and pepper flakes in the bottom of a large bowl. Add the tomatoes, mozzarella, salami, onion and basil on top of the dressing.
  • When the pasta is cooked, drain it and add it to the large bowl. Toss to combine. Serve warm, at room temperature or cool.

PENNE WITH NO-COOK TOMATO SAUCE AND MOZZARELLA



Penne with No-Cook Tomato Sauce and Mozzarella image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
1 1/2 pounds beefsteak, heirloom or Campari tomatoes, chopped
1/4 cup extra-virgin olive oil
2 teaspoons red wine vinegar
1 clove garlic, smashed
1 sprig basil, torn in half, plus 1/2 cup basil leaves, roughly chopped
1/4 teaspoon dried oregano
Freshly ground pepper
10 ounces penne
3/4 cup pearl-size mozzarella balls, drained (about 4 ounces)
Red pepper flakes, for topping (optional)

Steps:

  • Bring a large pot of salted water to boil. Combine the tomatoes, 2 tablespoons olive oil, the vinegar, garlic, basil sprig, oregano, 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Let stand, tossing occasionally, until very juicy, 10 to 15 minutes.
  • Meanwhile, add the penne to the boiling water and cook as the label directs for al dente. Drain and add the warm pasta to the tomato mixture; toss well. Let stand, tossing occasionally, until the pasta has absorbed some of the tomato juices, 10 to 15 minutes.
  • Discard the garlic and basil sprig and stir the remaining 2 tablespoons olive oil into the pasta; season with salt and pepper. Stir in the mozzarella balls and chopped basil. Divide the pasta among bowls. Sprinkle with red pepper flakes, if desired.

Nutrition Facts : Calories 480, Fat 21 grams, SaturatedFat 5 grams, Cholesterol 20 milligrams, Sodium 573 milligrams, Carbohydrate 59 grams, Fiber 5 grams, Sugar 7 grams, Protein 15 grams

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