Fresh Mozzarella Tomato Pasta Salad Recipes

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FRESH MOZZARELLA-TOMATO PASTA SALAD



Fresh Mozzarella-Tomato Pasta Salad image

Toss together this Fresh Mozzarella-Tomato Pasta Salad in just 10 minutes. Inspired by the Caprese salad, this mozzarella-tomato pasta is delicious.

Provided by My Food and Family

Categories     Recipes

Time 10m

Yield 8 servings

Number Of Ingredients 8

1 env. (0.7 oz.) GOOD SEASONS Italian Dressing Mix
2 Tbsp. oil
2 Tbsp. HEINZ Balsamic Vinegar
2 lb. tomatoes, coarsely chopped
1 lb. pasta, cooked, drained
1 pkg. (9 oz.) POLLY-O Fresh Mozzarella Cheese (27 balls), drained
1/4 cup chopped fresh basil
1/4 tsp. freshly ground black pepper

Steps:

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

Nutrition Facts : Calories 380, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 330 mg, Carbohydrate 48 g, Fiber 4 g, Sugar 5 g, Protein 15 g

FRESH MOZZARELLA & TOMATO PASTA SALAD



Fresh Mozzarella & Tomato Pasta Salad image

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

Provided by CareCook

Categories     Potluck

Time 20m

Yield 10 serving(s)

Number Of Ingredients 8

1 (16 ounce) package bow tie pasta, cooked
1 cup fresh mozzarella cheese, cubed (this is the very soft mozarella cheese, not your standard Kraft-type cheese)
1 cup parmesan cheese, shredded
1 cup fresh basil, torn into small pieces
2 large tomatoes, diced
1 lemon
1/2 cup olive oil
salt and pepper

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.

Nutrition Facts : Calories 357.2, Fat 18.3, SaturatedFat 5.3, Cholesterol 56, Sodium 235.2, Carbohydrate 35.9, Fiber 2.6, Sugar 2, Protein 13.3

STEWED TOMATO AND FRESH MOZZARELLA SALAD



Stewed Tomato and Fresh Mozzarella Salad image

Provided by Damaris Phillips

Categories     appetizer

Time 1h40m

Yield 4 servings

Number Of Ingredients 11

10 Roma tomatoes
1 red bell pepper, julienned
1 tablespoon honey
1 teaspoon Italian seasoning
1 pound fresh mozzarella, cut into 3/4-inch cubes
1/4 cup olive oil
1 tablespoon lemon zest
Juice of 1 lemon
Kosher salt and coarsely ground black pepper
Kosher salt and coarsely ground black pepper
7 fresh basil leaves, chiffonade, for garnish

Steps:

  • Peel the tomatoes by first scoring them on the bottom with an "x" and then submerging them in boiling water for 15 seconds. Immediately plunge the tomatoes into a bowl of ice water. The skins will peel right off.
  • Quarter the tomatoes, then cut out the cores and remove the seeds. Add the tomatoes to a heavy medium pot, along with the red peppers, honey and Italian seasoning. Stir and cook over medium heat until the flavors have combined and the peppers and tomatoes have softened, about 10 minutes. Remove from the heat and allow to cool to room temperature¿the mixture can be frozen at this at this stage.
  • While the tomatoes cool, marinate the mozzarella. In a medium bowl, combine the mozzarella, olive oil, lemon zest and lemon juice.
  • When the tomato mixture is completely cooled, strain off and discard the excess juice, and then add the mixture to the marinated mozzarella. Season with salt and pepper to taste. Allow to marinate in the refrigerator for 1 hour. Garnish with basil before serving.

FRESH MOZZARELLA PASTA SALAD



Fresh Mozzarella Pasta Salad image

A take on a traditional Caprese, but modified into a light summer pasta salad that goes great with anything off the grill, or just on its own. When I eat it on its own, I sometimes add about a cup of any chunked, cold sausage (I suggest pepperoni or a lighter summer sausage). Any pasta is fine, but I like the orzo's size.

Provided by Meghan

Categories     Salad     100+ Pasta Salad Recipes     Italian Pasta Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 7

1 cup uncooked orzo pasta
1 ½ cups cubed fresh mozzarella cheese
2 fresh plum tomatoes, seeded and cut into bite-size pieces
¼ cup chopped fresh basil
1 teaspoon crushed red pepper flakes
salt to taste
1 tablespoon olive oil, or as needed

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 10 minutes. Drain well, and let cool.
  • Mix the mozzarella cheese cubes, tomatoes, basil, crushed red pepper flakes, and salt with olive oil in a salad bowl. Gently mix in the orzo pasta, and toss lightly to coat the ingredients with oil.

Nutrition Facts : Calories 370 calories, Carbohydrate 42.5 g, Cholesterol 35.4 mg, Fat 14.4 g, Fiber 3.2 g, Protein 16 g, SaturatedFat 7.2 g, Sodium 69 mg, Sugar 3.4 g

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.

FRESH MOZZARELLA AND TOMATO SALAD



Fresh Mozzarella and Tomato Salad image

A splash of lemon and hint of refreshing mint brighten up the medley of red tomatoes, creamy mozzarella and ripe avocados in this colorful, sensational salad. -Lynn Scully, Rancho Santa Fe, California

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 10

6 plum tomatoes, chopped
2 cartons (8 ounces each) fresh mozzarella cheese pearls, drained
1/3 cup minced fresh basil
1 tablespoon minced fresh parsley
2 teaspoons minced fresh mint
1/4 cup lemon juice
1/4 cup olive oil
3/4 teaspoon salt
1/4 teaspoon pepper
2 medium ripe avocados, peeled and chopped

Steps:

  • In a large bowl, combine the tomatoes, cheese, basil, parsley and mint; set aside., In a small bowl, whisk the lemon juice, oil, salt and pepper. Pour over tomato mixture; toss to coat. Cover and refrigerate for at least 1 hour before serving., Just before serving, stir in avocados. Serve with a slotted spoon.

Nutrition Facts : Calories 305 calories, Fat 26g fat (10g saturated fat), Cholesterol 45mg cholesterol, Sodium 309mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 4g fiber), Protein 11g protein.

PASTA SALAD WITH TOMATOES, MOZZARELLA, AND CHICKPEAS



Pasta Salad with Tomatoes, Mozzarella, and Chickpeas image

An Italian remix on pasta salad that's sure to be the star of the party. Short, curly gemelli or fusilli noodles are perfect in this summery dish, as they leave room for other ingredients in every forkful, and the grooves hold the herbs and the zingy lemon vinaigrette in this Pasta Salad with Tomatoes, Mozzarella, and Chickpeas.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 45m

Yield Serves 6 to 8

Number Of Ingredients 14

1 small clove garlic, minced
Kosher salt and freshly ground pepper
1 tablespoon fresh lemon juice
2 tablespoons red-wine vinegar
1 teaspoon dried oregano
1/3 cup extra-virgin olive oil
1 pint cherry tomatoes, halved
1 pound gemelli or fusilli
1 fennel bulb, cored and chopped (1 1/2 cups)
3 tablespoons capers, chopped, plus 2 tablespoons brine
1 can (15 ounces) chickpeas, drained and rinsed
4 ounces salted mozzarella, cubed (3/4 cup)
1 ounce Parmigiano-Reggiano, grated (1/4 cup)
1/2 cup chopped flat-leaf parsley

Steps:

  • Using the side of a chef's knife, mash garlic with 1 teaspoon salt into a paste. Transfer to a small bowl; whisk in lemon juice, vinegar, oregano, and oil. Stir in 1/4 teaspoon each salt and pepper. In a fine-mesh sieve, toss tomatoes with 1 teaspoon salt; let stand 15 minutes to drain.
  • Cook pasta in generously salted water according to package directions until cooked all the way through. Drain (but don't rinse, which would waterlog the noodles), then spread on a rimmed baking sheet and toss with half of vinaigrette. Let cool completely, about 20 minutes.
  • Meanwhile, in a large bowl, toss fennel, capers and brine, chickpeas, mozzarella, and salted tomatoes with remaining vinaigrette. Add pasta; toss to combine. Season with salt and pepper. Refrigerate up to a day ahead; let stand at room temperature at least 30 minutes before serving. (Cold pasta salad is too firm and less flavorful.) Toss with Parmigiano-Reggiano and parsley; serve.

WARM TOMATO PASTA SALAD



Warm Tomato Pasta Salad image

This Warm Tomato Pasta Salad is a caprese-inspired dish is perfect for feeding a crowd.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 40m

Number Of Ingredients 8

Salt and pepper
1 pound pasta shells
5 cups diced beefsteak tomatoes, (2 pounds)
2 cups diced fresh mozzarella, (3/4 pound)
1 small red onion, halved and thinly sliced
1/4 cup extra-virgin olive oil
1/4 cup chopped fresh flat-leaf parsley
1 garlic clove, minced

Steps:

  • In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; drain.
  • In a large bowl, toss warm pasta with tomatoes, mozzarella, onion, olive oil, parsley, and garlic. Season with salt and pepper. Serve.

TOMATO AND FRESH MOZZARELLA PASTA SALAD



Tomato and Fresh Mozzarella Pasta Salad image

Number Of Ingredients 0

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.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 188

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

FRESH MOZZARELLA AND TOMATO SALAD



Fresh Mozzarella and Tomato Salad image

This Italian classic showcases the colors of Italy with red tomatoes, green basil sprigs and white mozzarella cheese.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 3h10m

Yield 8

Number Of Ingredients 10

4 medium tomatoes, cut into 1/4-inch slices
1/4 cup olive or vegetable oil
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
3 tablespoons red wine vinegar
1 tablespoon water
1/8 teaspoon salt
3 drops red pepper sauce
2 large garlic cloves, finely chopped
8 ounces fresh mozzarella cheese, sliced
Salad greens, if desired

Steps:

  • Place tomatoes in glass or plastic dish.
  • Shake remaining ingredients except cheese and salad greens in tightly covered container. Pour over tomatoes.
  • Cover and refrigerate, turning occasionally, at least 3 hours to blend flavors. Layer tomatoes alternately with cheese on salad greens.

Nutrition Facts : Calories 150, Carbohydrate 4 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 8 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 190 mg

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2022-06-09 Prepare pasta al dente according to the instructions on package. Drain, rinse with cool water, and place into serving bowl. Mix extra virgin olive oil, balsamic vinegar, garlic, salt and pepper in a small bowl. Pour vinaigrette over pasta. Toss to …
From crayonsandcravings.com
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Top Asked Questions

How do you make tomato salad with mozzarella?
Drain, rinse, and pat dry. Put in a large bowl, and add the green beans, cherry tomatoes, and mozzarella. For the dressing, in a mini–food processor (or a bowl, if you’re working by hand), combine the basil, parsley, plum tomatoes, almonds, garlic, vinegar, and salt.
How do you make pasta salad with Basil and tomatoes?
Place cooled pasta in a large mixing bowl. Add dressing to pasta, then add the tomatoes, basil, onion, and mozzarella balls. Toss to combine. Serve at once, or chill until needed.
How do you add mozzarella to cooked pasta?
Toss to coat the pasta. Set aside until it finished steaming, then set the bowl in the refrigerator to cool completely, for approximately 30 minutes. Once the pasta is cooled, add the mozzarella, tomatoes, basil, and parmesan. Stir well to make sure all the ingredients are incorporated and equally distributed.
What is the best Mozzarella for pasta salad?
Fresh is best. From burrata to ovolini, fresh mozzarella is one of life’s great indulgences. For this recipe, we used perline mozzarella-a small pearl-like shape. If you prefer a creamier mozzarella, tomato and basil pasta salad, consider using stracciatella or placing a slice of burrata on top of the salad for the final presentation.

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