Best Pasta Salad With Olives And Mozzarella Recipes
QUICK AND EASY PASTA SALAD
This easy pasta salad is flexible based on the ingredients you have in your kitchen or the season. Start with a hearty pasta shape that has nooks and crannies to hold onto the dressing like rotini or penne. Then toss with our simple dressing and lots of colorful vegetables. We also love adding parmesan cheese, which melts into the dressing as well as a handful of fresh mozzarella balls. For more suggestions for what to add, read through our recommendations in the article above.
Provided by Adam and Joanne Gallagher
Categories Side Dish, Salad
Time 20m
Yield Makes about 10 servings
Number Of Ingredients 16
Steps:
- Bring a large pot of salted water to a boil. Add pasta and cook until tender, 6 to 10 minutes (check the package for recommended cook time). Drain and rinse well under cold water.
- While the pasta cooks, in the bottom of a large bowl, make the dressing. Whisk the red wine vinegar, salt, pepper, oregano, pepperoncini juice (if using), and the olive oil until blended. Add the drained and rinsed pasta to the dressing and mix well.
- Stir in the bell pepper, zucchini, tomatoes, scallions, pepperoncini (if using), olives, parmesan, mozzarella, and the herbs (if using). Taste for seasoning and adjust with salt and pepper as needed. Serve or for the best results, cover and refrigerate at least 30 minutes and up to 5 days.
Nutrition Facts : ServingSize 1/10 of the salad, Calories 363, Fat 19.1g, SaturatedFat 5.1g, Cholesterol 18.3mg, Sodium 507.1mg, Carbohydrate 36.6g, Fiber 2.3g, Sugar 2g, Protein 11.7g
PASTA SALAD WITH MOZZARELLA, SUN-DRIED TOMATOES AND OLIVES
Yield Makes 8 servings
Number Of Ingredients 11
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.)
PASTA SALAD WITH MOZZARELLA, OLIVES AND TOMATOES
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
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
PASTA WITH TOMATOES AND MOZZARELLA
Toss the classic combination of ripe tomatoes, fresh mozzarella, and fragrant basil with pasta shells for a dinner that comes together in under 30 minutes.
Provided by Sue Li
Categories Pasta Tomato Kid-Friendly Quick & Easy Dinner Lunch Mozzarella Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 6 servings
Number Of Ingredients 7
Steps:
- Rub the inside of a medium bowl with garlic; discard garlic. Combine tomatoes, mozzarella, basil, and oil in bowl; season with salt and pepper and toss to combine. Let tomato mixture sit 15 minutes to let flavors meld.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain. Add pasta to tomato mixture and toss to combine.
- DO AHEAD: Tomato mixture can be made 8 hours ahead. Cover and chill. Bring mixture to room temperature before tossing with hot pasta.
CLASSIC PASTA SALAD WITH MOZZARELLA, AVOCADO AND BASIL
With its colorful jumble of tomatoes, avocado, olives, mozzarella and cucumber, this has everything you've ever wanted in a pasta salad. But feel free to customize the ingredients to suit your own tastes (see Tip), and to add lemon and salt to the dressing to taste. As long as you don't overcook the pasta, and add it while still hot to the dressing, you really can't go wrong. Make this a few hours ahead so the flavors have a chance to meld, but be sure not to add the avocado until just before serving.
Provided by Melissa Clark
Categories lunch, pastas, salads and dressings, side dish
Time 25m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- To prepare the dressing, in a large bowl, whisk together shallot, lemon juice, balsamic vinegar, salt and pepper. Let sit for 5 minutes, then whisk in oil. Taste and add more salt and-or lemon juice if needed.
- Bring a large pot of heavily salted water to a boil. Add pasta and cook until it is just al dente, usually a minute less than the package instructions. Drain well. While still warm, add the pasta to the bowl with the dressing and toss well. Let pasta cool, soaking up the dressing.
- In a medium bowl, gently toss together avocado, lemon juice and a pinch of salt.
- Just before serving, add tomato, cucumber, mozzarella and Parmesan to the bowl with the pasta and toss well. Gently fold in avocado and basil.
- Drizzle with olive oil, cracked black pepper and salt to taste before serving.
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