Best Tomato Basil Smoked Mozzarella Pasta Salad 4 Ww Points Recipes

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FRESH TOMATO & MOZZARELLA SALAD



Fresh Tomato & Mozzarella Salad image

Make and share this Fresh Tomato & Mozzarella Salad recipe from Food.com.

Provided by CandyTX

Categories     Cheese

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 6

3 medium tomatoes
1/2 lb fresh mozzarella cheese (if all you can find is the tub, make sure to pat it real dry)
1/2 cup torn basil leaves
3 tablespoons olive oil
4 teaspoons balsamic vinegar
kosher salt or sea salt, to taste

Steps:

  • Cut up the tomatoes and mozzarella into large cubes.
  • Add basil leaves and drizzle w/ vinegar and olive oil.
  • Stir lightly.
  • Sprinkle with a little salt.
  • Chill at least one hour.
  • Store in refrigerator.

SPICY PASTA SALAD WITH SMOKED GOUDA, TOMATOES AND BASIL



Spicy Pasta Salad With Smoked Gouda, Tomatoes and Basil image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 10

Kosher salt
12 ounces mostaccioli or penne pasta
1/2 cup mayonnaise
1/4 cup whole milk
1/4 cup white vinegar, plus more if needed
Freshly ground pepper
1 1/2 teaspoons adobo sauce from a can of chipotles (or 1 minced chipotle)
1 10-ounce package grape tomatoes, halved lengthwise
1/2 pound smoked gouda cheese, cut into small cubes
24 fresh basil leaves, thinly sliced

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water until no longer hot; set aside.
  • Make the dressing: Mix the mayonnaise, milk, vinegar, 1/2 teaspoon salt, pepper to taste and the adobo sauce in a small bowl.
  • In a large bowl, combine the pasta, dressing, tomatoes and gouda. Taste for seasoning, adding more salt and pepper if needed, and even an extra teaspoon or 2 of vinegar, if necessary. Stir in the basil at the end. Refrigerate for a couple of hours before serving.

TOMATO, BASIL AND MOZZARELLA PASTA SALAD



Tomato, Basil and Mozzarella Pasta Salad image

A great pasta salad! It is kid friendly and a real crowd pleaser. This recipe is from the Washington Post. This salad employs one of the best combos in summer food: tomatoes, mozzarella and basil. Even better, it takes about 30 minutes to make, from start to finish. It's always good to use the freshest ingredients, but here it's essential. Fresh mozzarella can now be bought in almost every supermarket. And choose the ripest tomatoes you can find: plum tomatoes are easy to peel and seed, but you can use your favorites.

Provided by TaterBug

Categories     Vegetable

Time 30m

Yield 4-6 main course servings, 6 serving(s)

Number Of Ingredients 10

8 ounces rotini pasta or 8 ounces any similarly shaped pasta
salt
8 ounces mozzarella cheese, cut into 1/4- to 1/2-inch dice
3/4 lb plum tomato, peeled, seeded ad cut into 1/4- to 1/2-inch dice*
10 -12 large basil leaves, coarsely chopped
2 scallions, white and tender green parts, finely chopped
1/4 cup extra virgin olive oil
2 teaspoons balsamic vinegar (or more)
salt
fresh ground black pepper

Steps:

  • In a large pot of boiling salted water, cook the pasta until it is done, but still a little firm to the bite. Drain and rinse with cold water until the pasta is completely cool. Let it drain for a few minutes and transfer to a large bowl. Add the mozzarella, tomatoes, basil, scallions, olive oil and balsamic vinegar. Add salt and pepper to taste, adding more vinegar if desired. Serve immediately, or cover and refrigerate until ready to serve.
  • *NOTE: To peel plum tomatoes:
  • Bring a small pot of water to a boil. Have ready a bowl of ice water. Cut an "X" in the bottom of the tomato and remove the stem. Place in the boiling water for 10 or 15 seconds -- no longer. Use a slotted spoon to quickly transfer to the ice water. The skin should simply slip off.

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

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

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.

TOMATO AND FRESH MOZZARELLA PASTA SALAD



Tomato and Fresh Mozzarella Pasta Salad image

Turn a classic caprese salad into a filling meal with fusilli and a white wine vinaigrette.

Provided by Food Network Kitchen

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 8

Kosher salt and freshly ground black pepper
1/3 cup olive oil
2 tablespoons white wine vinegar
1 small shallot, minced
8 ounces dried fusilli
2 cups halved grape tomatoes
2 cups diced fresh mozzarella
1 cup torn fresh basil leaves

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.
  • Copyright 2016 Television Food Network, G.P. All rights reserved

TOMATO, BASIL & SMOKED MOZZARELLA PASTA SALAD = 4 WW POINTS



Tomato, Basil & Smoked Mozzarella Pasta Salad = 4 Ww Points image

I found this recipe on the home page of www.weightwatchers.com this morning and I can't wait to try it! Vine-ripened tomatoes, fresh basil and smoky mozzarella go together beautifully. Add pasta and a splash of balsamic vinegar and you've got a wonderful meal.

Provided by senseicheryl

Categories     Cheese

Time 23m

Yield 6 serving(s)

Number Of Ingredients 9

8 ounces fusilli, uncooked or 8 ounces other spiral shaped pasta
1 tablespoon balsamic vinegar (or more)
2 teaspoons olive oil
1/2 teaspoon dried oregano
1 cup grape tomatoes, halved or 1 cup cherry tomatoes
1/2 cup basil, fresh, chopped
1/2 cup part-skim smoked mozzarella cheese
1/8 teaspoon table salt (to taste)
1/8 teaspoon black pepper (to taste)

Steps:

  • Cook pasta according to package directions; drain and transfer to a large bowl. Add vinegar, oil and oregano; toss to coat.
  • Fold in tomatoes, basil and mozzarella; season to taste with salt and pepper. Serve warm or chilled. Yields about 1 cup per serving.
  • Notes: For added flavor, add sun-dried tomatoes to this recipe. Place 1/4 cup of dried sun-dried tomatoes in a bowl and cover them with boiling water; set aside for 10 minutes to allow the tomatoes to plump up. Drain well and substitute them for half the cherry tomatoes in the recipe.

Nutrition Facts : Calories 188.8, Fat 4.3, SaturatedFat 1.6, Cholesterol 7.4, Sodium 111.3, Carbohydrate 30, Fiber 1.7, Sugar 0.8, Protein 7.3

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