Tomato Basil And Mozzarella Salad With Penne Recipe 465

PENNE, TOMATO, AND MOZZARELLA SALAD

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.

TOMATO BASIL MOZZARELLA SALAD

Steps:

• On a large serving platter, alternate tomatoes and cheese slices. In a jar with a tight-fitting lid, combine the oil, salt and pepper; shake well. Drizzle over tomatoes and cheese. Sprinkle with basil.

PENNE WITH FRESH TOMATOES, BASIL, AND FRESH MOZZARELLA

Steps:

• Put a large pot of salted water on for the pasta. Meanwhile, prepare your sauce. In a large skillet, heat 1/4 cup of the olive oil. Add the garlic and cook until just fragrant, about 1 minute or less. Add the tomatoes and cook them for 3 to 5 minutes, just until they begin to release some of their juice.
• Cook the pasta in the pot of salted boiling water for 12 to 13 minutes until al dente. Drain the pasta. Add the pasta and basil to the pan with the tomatoes and toss. Season, to taste, with salt and freshly ground black pepper.
• Serve the pasta in bowls, equally distribute the fresh mozzarella and grated Parmesan between the bowls. Drizzle the remaining olive oil over the bowls of pasta and serve immediately.

TOMATO, MOZZARELLA, AND BASIL SALAD

Steps:

• Slice the tomatoes and mozzarella and arrange casually with the basil leaves on a large platter. Drizzle with olive oil. Sprinkle with salt and pepper and serve at room temperature.

TOMATO, BASIL AND MOZZARELLA SALAD WITH PENNE RECIPE - (4.6/5)

Steps:

• 1. Cook Penne until al dente. Drain in a colander and rinse with cold running water. Drain again until very dry. Place in a bowl and toss with olive oil. 2. Mix in mozzarella, vinegar, Parmesan, tomatoes and basil. Add salt and pepper. 3. Serve at room temperature.

TOMATO, BASIL AND MOZZARELLA PASTA SALAD

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

Steps:

• Boil pasta in salted water until tender, drain.
• Heat olive oil; add green onions & garlic, stirring occasionally, 2 or 3 minutes.
• Add pasta and tomatoes. Cook over low heat to warm through. Stir in cheeses. Add olives. Serve.

TOMATO BASIL PENNE PASTA

Steps:

• Bring a large pot of water to a rolling boil over high heat. Cook pasta in boiling water until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain.
• Heat basil and olive oils in a large skillet over medium-high heat. Cook garlic in oil until soft. Add tomatoes, reduce heat to medium, and simmer for 10 minutes. Stir in pepperjack, mozzarella, and Parmesan cheese. When cheese begins to melt, mix in cooked penne pasta. Season with fresh basil.

BASIL, TOMATO & MOZZARELLA CHEESE

Steps:

• Whisk together dressing ingredients.
• Set aside.
• Layer on a platter the tomatoes,cheese, and basil.
• Pour dressing over the salad and serve.