Best 8 Tomato And Fresh Mozzarella Pasta Salad Recipes

CAPRESE PASTA SALAD

Steps:

• Bring a pot of water to a boil and season generously with kosher salt. Add the pasta and cook just until al dente. Drain in a colander and rinse lightly with cold water. Set aside to cool.
• While the pasta is cooking, drain the mozzarella balls then cut in half. Slice the cherry tomatoes in half and add to a mixing bowl with the mozzarella balls. Add the cooled pasta and slivered basil.
• In a small bowl or mason jar with a lid, add the olive oil, white balsamic vinegar, garlic, kosher salt and freshly ground black pepper. Mix well then drizzle over the pasta. Toss to coat and taste for seasoning. The salad is best after about 30 minutes and can be refrigerated for 3 days.

FRESH MOZZARELLA PASTA SALAD

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.

SUN-DRIED TOMATO & FRESH MOZZARELLA PASTA SALAD

Steps:

• Bring large pot of water to a boil.
• Meanwhile, in a food processor, make dressing: combine all dressing ingredients.
• Process until sun dried tomatoes are coarsely chopped.
• Transfer to small bowl and set aside.
• Add one teaspoon of salt and pasta to boiling water, stirring occasionally to prevent sticking.
• Cook until pasta is tender (about 11 min.) and drain well.
• Transfer to a large serving bowl.
• Add dressing to hot pasta and toss to coat.
• Let cool, stirring occasionally.
• Add tomatoes, mozzarella,basil, Parmesan, and olives.
• Season to taste with salt and pepper.
• Toss to mix and serve at room temperature.

PASTA WITH MOZZARELLA, TOMATOES AND FRESH BASIL

Steps:

• In a large bowl, combine the cheese, oil, garlic, salt and pepper; let stand at room temperature for 1 hour., Meanwhile, cook linguine according to package directions; drain and rinse in cold water. Add to cheese mixture. Stir in basil and tomatoes. Serve at room temperature or chilled.

FRESH MOZZARELLA & TOMATO PASTA SALAD

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.

TOMATO MOZZARELLA SALAD

Steps:

• Place tomato slices, alternating with mozzarella slices, on a large serving platter.
• Combine oil, balsamic vinegar, salt, and pepper in a jar with a tight-fitting lid; shake well. Drizzle over tomatoes and mozzarella; sprinkle with basil.

FRESH MOZZARELLA-TOMATO PASTA SALAD

Steps:

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

PASTA SALAD WITH MOZZARELLA, SUN-DRIED TOMATOES AND 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.)