Best Fresh Mozzarella Tomato Pasta Salad Recipes

TOMATO AND FRESH MOZZARELLA PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil.
• Whisk together the olive oil, vinegar, shallot, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
• Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
• Add the tomatoes, mozzarella and basil to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
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SUN-DRIED TOMATO & FRESH MOZZARELLA PASTA SALAD

Steps:

• Bring large pot of water to a boil.
• Meanwhile, in a food processor, make dressing: combine all dressing ingredients.
• Process until sun dried tomatoes are coarsely chopped.
• Transfer to small bowl and set aside.
• Add one teaspoon of salt and pasta to boiling water, stirring occasionally to prevent sticking.
• Cook until pasta is tender (about 11 min.) and drain well.
• Transfer to a large serving bowl.
• Add dressing to hot pasta and toss to coat.
• Let cool, stirring occasionally.
• Add tomatoes, mozzarella,basil, Parmesan, and olives.
• Season to taste with salt and pepper.
• Toss to mix and serve at room temperature.

PASTA SALAD WITH FRESH MOZZARELLA, BASIL + SUN-DRIED TOMATO DRESSING

Steps:

• Soak the sun-dried tomatoes in warm water for 20 minutes or so, until softened. Drain. Toss all the ingredients into a food processor or blender until the tomatoes are good and chopped up and you have a chunky sort of dressing. assembling the pasta salad along with the parmesan. Toss with the cooked drained pasta while hot, adding the dressing at the same time. Serve at room temperature.

GARGANELLI PASTA & TOMATO SAUCE WITH FRESH MOZZARELLA & ARUGULA-ORANGE SALAD

Steps:

• Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and mince the garlic. Peel and small dice the onion. Place the tomatoes in a bowl; gently break apart with your hands. Pick the parsley leaves off the stems; discard the stems and roughly chop the leaves. Tear the mozzarella cheese into bite-sized pieces. Cut off and discard the tops and bottoms of the oranges so they sit flat on the cutting board. Cut off and discard the orange rinds and piths; halve the oranges, then thinly slice.
• In a large, high-sided pan, heat 1 tablespoon of olive oil on medium until hot. Add the garlic and onion; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened and fragrant. Add the tomatoes. Simmer, stirring occasionally and breaking the tomatoes apart with a spoon, 12 to 14 minutes, or until the liquid is slightly reduced in volume; season with salt and pepper to taste.
• While the sauce simmers, in a bowl, combine the vinegar and a pinch of the Parmesan cheese; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined.
• While the sauce continues to simmer, add the pasta to the pot of boiling water. Cook 8 to 10 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving 1 cup of the pasta cooking water, thoroughly drain the cooked pasta.
• Add the cooked pasta and half the pasta cooking water to the pan of sauce. Increase the heat to medium-high and cook, stirring occasionally, 2 to 3 minutes, or until the pasta is thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat. Add the butter, half the parsley and half the mozzarella cheese. Stir until thoroughly combined; season with salt and pepper to taste. Transfer to a serving dish.
• Just before serving, in a large bowl, combine the arugula and oranges; season with salt and pepper. Add enough of the vinaigrette to coat the salad (you may have extra vinaigrette). Toss to combine; season with salt and pepper to taste. Transfer to a serving dish. Garnish the finished pasta with the remaining Parmesan cheese, parsley and mozzarella cheese.
• Enjoy!

FRESH MOZZARELLA & TOMATO PASTA SALAD

Steps:

• Cook Pasta and rinse in cool water.
• Toss together pasta, cheeses, basil, and tomato.
• Squeeze the juice from a lemon and mix with olive oil. Toss in pasta.
• Add salt and pepper as desired.
• I actually never measure the ingredients. I just toss until it looks the way I like it. Adjust to your likings. Sometimes it needs to be freshened with a little more olive oil.

FRESH MOZZARELLA-TOMATO PASTA SALAD

Steps:

• Mix dressing mix, oil and vinegar in large bowl until well blended.
• Add remaining ingredients; toss lightly.