Best Pasta Salad With Mozzarella Olives And Tomatoes Recipes

PASTA SALAD WITH MOZZARELLA, OLIVES AND TOMATOES

Pasta Salad With Mozzarella, Olives and Tomatoes image

This salad is wonderful to make in the summer when tomatoes are ripe and basil is fresh! Take this salad along to your next picnic, barbecue or potluck. *** This is based on the review. this salad is not meant to be served warm. It should be allowed to chill several hours to let the flavors meld.

Provided by Little Bee

Categories European

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1/2 lb fresh mozzarella cheese, cut into 1/4 inch cubes
4 large ripe tomatoes, cut into 1/2 inch dice (about 3 lbs.)
1/2 cup kalamata olive, pitted and coarsely chopped
3 garlic cloves, minced
6 tablespoons coarsely chopped fresh basil (do not use dried)
1/4 cup finely chopped fresh flat-leaf parsley (do not use dried)
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
salt & freshly ground black pepper, to taste
1 1/2 lbs fusilli or 1 1/2 lbs corkscrew macaroni

Steps:

Combine the mozzarella, tomatoes, olives.
In a tight fitting jar compine garlic, basil, parsley, olive oil, vinegar, and salt and pepper and shake.
Set aside.
Meanwhile bring a large pot of salted water to a boil.
Cook the pasta until al dente, about 10 minutes.
Drain well.
Add the pasta to the mozzarella and tomato.
Pour dressing (use all or less according to taste) mixture over Pasta mixture and toss well.
Taste and adjust the seasonings, if necessary.
Serve chilled or at room temperature.
Serves 6 to 8.

Nutrition Facts : Calories 734, Fat 29.6, SaturatedFat 8, Cholesterol 29.9, Sodium 348.6, Carbohydrate 92.2, Fiber 5.7, Sugar 5.6, Protein 24.6

CAPRESE PASTA SALAD

Caprese Pasta Salad image

This easy Caprese pasta salad is always a favorite, especially when summer tomatoes are at their peak. It comes together quickly, but if you can make it ahead of time, the flavors seem to get better after it's chilled for a few hours. -Debby Harden, Lansing, Michigan

Provided by Taste of Home

Categories Lunch Side Dishes

Time 30m

Yield 17 servings.

Number Of Ingredients 12

Ingredients

1 package (16 ounces) penne pasta
3 large heirloom tomatoes (about 2 pounds), seeded and chopped
3/4 pound fresh mozzarella cheese, cut into 1/2-inch pieces
1/2 cup loosely packed basil leaves, chopped
1/3 cup olive oil
1/4 cup lemon juice
1 shallot, finely chopped
1 garlic clove, minced
1 teaspoon sugar
3/4 teaspoon salt
1/2 teaspoon grated lemon peel
1/4 teaspoon pepper

Steps:

Cook pasta according to package directions. Drain and rinse in cold water. Transfer to a large bowl. Gently stir in the tomatoes, cheese and basil., In a small bowl, whisk the remaining ingredients. Drizzle over salad and toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 204 calories, Fat 9g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 137mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.

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 MOZZARELLA, SUN-DRIED TOMATOES AND OLIVES

Pasta Salad with Mozzarella, Sun-Dried Tomatoes and Olives image

This looks like a great summer salad... and no mayo! Haven't tried it yet. From epicurious web site.

Provided by Yogi8

Categories European

Time 35m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

6 tablespoons olive oil
1/2 cup drained sun-dried tomato packed in oil
1/4 cup red wine vinegar
1 tablespoon drained capers
1 clove garlic, minced
1 lb fusilli
12 ounces tomatoes, coarsely chopped
8 ounces fresh water-packed mozzarella cheese, drained,cut into 1/2 inch pieces
1 cup packed fresh basil leaf, thinly sliced
1 cup freshly grated parmesan cheese (about 3 oz)
1/2 cup minced pitted oil-cured black olive

Steps:

Blend first 5 ingredients in processor till tomatoes are coarsely chopped and set dressing aside.
Cook pasta till tender but still firm to bite, drain, transfer to large bowl.
Add dressing to hot pasta, toss to coat.
Cool pasta, stirring occasionally.
Add fresh tomatoes, mozzarella, basil, parmesan and olives, toss.
Season to taste with salt and pepper.
Can be made 6 hours ahead.
Cover, chill.
Bring to room temp.
before serving.

Nutrition Facts : Calories 475.5, Fat 22.9, SaturatedFat 7.7, Cholesterol 33.4, Sodium 487.7, Carbohydrate 47.8, Fiber 3.1, Sugar 3.1, Protein 19.6

PASTA SALAD WITH OLIVES AND MOZZARELLA

Pasta Salad with Olives and Mozzarella image

Provided by Food Network

Categories main-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
2 tablespoons salt
1 pound pasta, small tubes or shells
3/4 cup extra virgin olive oil
1 cup cubed Mozzarella cheese
3/4 cup black olives
2 medium tomatoes, peeled, seeded, and diced
1 large red onion, diced
3 pickling cucumbers or kirbies, peeled and diced
2 bunches fresh oregano, leaves only, chopped
1/3 cup red wine vinegar
3 dashes hot sauce
Salt and freshly ground black pepper to taste

Steps:

Bring 1 gallon salted water to a rolling boil in a large stockpot. Add 1 tablespoon olive oil, and pasta, and cook until al dente, about 6 to 8 minutes. Drain in a colander, shaking vigorously, and immediately transfer to an oiled cookie sheet or clean countertop to cool. When cool, transfer to a bowl, and toss with 1/4 cup extra virgin olive oil.
Mix all remaining ingredients in a bowl. Toss with pasta, adjust seasonings, and serve.

PASTA SALAD WITH MOZZARELLA, SUN-DRIED TOMATOES AND OLIVES

Pasta Salad with Mozzarella, Sun-Dried Tomatoes and Olives image

Yield Makes 8 servings

Number Of Ingredients 11

Ingredients

6 tablespoons olive oil
1/2 cup drained oil-packed sun-dried tomatoes
1/4 cup red wine vinegar
1 tablespoon drained capers
1 garlic clove, minced
1 pound fusilli pasta
12 ounces tomatoes, coarsely chopped
8 ounces fresh water-packed mozzarella cheese, drained, cut into 1/2-inch pieces
1 cup (packed) fresh basil leaves, thinly sliced
1 cup freshly grated Parmesan cheese (about 3 ounces)
1/2 cup minced pitted oil-cured black olives

Steps:

Blend first 5 ingredients in processor until tomatoes are coarsely chopped. Set dressing aside.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to large bowl. Add dressing to hot pasta; toss to coat. Cool, stirring occasionally. Add chopped fresh tomatoes, mozzarella, basil, Parmesan and olives; toss. Season to taste with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before serving.)