Best 8 Tomato And Fresh Mozzarella Pasta Salad Recipes

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Indulge in the vibrant flavors of summer with our refreshing Tomato and Fresh Mozzarella Pasta Salad. This delightful dish combines the sweetness of ripe tomatoes, the creamy richness of fresh mozzarella, and the savory tang of basil, creating a symphony of flavors that will tantalize your taste buds. With a variety of recipes to choose from, including a classic version, a variation with grilled vegetables, and a gluten-free option, there's a Tomato and Fresh Mozzarella Pasta Salad for every palate and dietary preference. Get ready to impress your family and friends with this easy-to-make, yet stunningly delicious dish that's perfect for picnics, potlucks, or a light and satisfying summer meal.

Check out the recipes below so you can choose the best recipe for yourself!

CAPRESE PASTA SALAD



Caprese Pasta Salad image

If there's one pasta salad you'll be making on repeat all summer long, it's this caprese pasta salad. It's fast, it's simple, and it's so frigging good.

Provided by Heidi

Categories     Salad

Time 25m

Number Of Ingredients 9

1 pound short pasta (, such as fusilli, orrechiette, penne)
16 ounces mozzarella balls (, ciligiine or pearls)
3 cups cherry tomatoes
1/2 cup slivered fresh basil
1/3 cup extra virgin olive oil
3 tablespoons white balsamic vinegar
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 garlic clove (, pressed or minced)

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.

Nutrition Facts : Calories 359 kcal, Carbohydrate 37 g, Protein 15 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 16 mg, Sodium 274 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 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

SUN-DRIED TOMATO & FRESH MOZZARELLA PASTA SALAD



Sun-Dried Tomato & Fresh Mozzarella Pasta Salad image

A great non mayo pasta salad that's a little more posh than the norm. Especially nice if you are a fan of sun-dried tomatoes and fresh mozzarella.

Provided by kleigh83

Categories     Lunch/Snacks

Time 21m

Yield 8 serving(s)

Number Of Ingredients 11

6 tablespoons olive oil
1/2 cup sun-dried tomato packed in oil, drained
1/4 cup red wine vinegar
1 tablespoon capers, drained
1 garlic clove, minced
1 lb medium pasta shell
2 cups cherry tomatoes, halved
8 ounces water-packed fresh mozzarella cheese, drained and cut into 1/2 inch pieces
1 cup fresh basil leaf, thinly sliced
1/2 cup freshly grated parmesan cheese
1/2 cup chopped kalamata olive

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.

Nutrition Facts : Calories 446.2, Fat 21.1, SaturatedFat 6.6, Cholesterol 27.9, Sodium 401.9, Carbohydrate 47.4, Fiber 3.2, Sugar 2.4, Protein 17.1

PASTA WITH MOZZARELLA, TOMATOES AND FRESH BASIL



Pasta with Mozzarella, Tomatoes and Fresh Basil image

During the summer season, I like to prepare this pasta salad featuring garden-fresh tomatoes and basil. Fresh mozzarella adds a tasty touch.-Ken Churches, Kailua-Kona, HI

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 8

12 ounces fresh mozzarella cheese, cubed
6 tablespoons olive oil
4 teaspoons minced garlic
1 teaspoon salt
1 teaspoon pepper
1 package (16 ounces) uncooked linguine
1 cup chopped fresh basil leaves
3 medium tomatoes, chopped

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.

Nutrition Facts : Calories 574 calories, Fat 28g fat (10g saturated fat), Cholesterol 45mg cholesterol, Sodium 483mg sodium, Carbohydrate 61g carbohydrate (6g sugars, Fiber 4g fiber), Protein 21g protein.

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

TOMATO MOZZARELLA SALAD



Tomato Mozzarella Salad image

Mozzarella slices are served with tomatoes, fresh basil, and sprinkled with olive oil. A perfect salad alternative, especially in summer when you can get tomatoes and basil from the garden.

Provided by JOANN HAN

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 10m

Yield 6

Number Of Ingredients 7

3 large tomatoes, sliced
8 ounces mozzarella cheese, sliced
¼ cup olive oil
¼ cup balsamic vinegar
¼ teaspoon salt
⅛ teaspoon ground black pepper
¼ cup minced fresh basil

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.

Nutrition Facts : Calories 199 calories, Carbohydrate 6.2 g, Cholesterol 24.2 mg, Fat 15.2 g, Fiber 1.1 g, Protein 10.1 g, SaturatedFat 5.1 g, Sodium 338.3 mg, Sugar 4.3 g

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

PASTA SALAD WITH MOZZARELLA, SUN-DRIED TOMATOES AND OLIVES



Pasta Salad with Mozzarella, Sun-Dried Tomatoes and Olives image

Yield Makes 8 servings

Number Of Ingredients 11

6 tablespoons olive oil
1/2 cup drained oil-packed sun-dried tomatoes
1/4 cup red wine vinegar
1 tablespoon drained capers
1 garlic clove, minced
1 pound fusilli pasta
12 ounces tomatoes, coarsely chopped
8 ounces fresh water-packed mozzarella cheese, drained, cut into 1/2-inch pieces
1 cup (packed) fresh basil leaves, thinly sliced
1 cup freshly grated Parmesan cheese (about 3 ounces)
1/2 cup minced pitted oil-cured black 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.)

Tips:

  • Use ripe, flavorful tomatoes. This is key to a great pasta salad. Look for tomatoes that are deep red and have a slight give when you press them.
  • Fresh mozzarella is best. If you can find it, use fresh mozzarella for this salad. It has a much better flavor and texture than pre-packaged mozzarella.
  • Don't overcook the pasta. Pasta should be cooked al dente, or slightly firm to the bite. This will help it hold its shape in the salad.
  • Drain the pasta well. Before adding the pasta to the salad, make sure to drain it well. This will help prevent the salad from getting watery.
  • Use a light dressing. A light dressing will help the flavors of the tomatoes, mozzarella, and pasta shine through. A simple vinaigrette or pesto sauce is a good option.
  • Add some fresh herbs. Fresh herbs, such as basil, oregano, or parsley, will add a pop of flavor to the salad.
  • Serve the salad chilled. Pasta salad is best served chilled. This will help the flavors meld together and make the salad more refreshing.

Conclusion:

Tomato and fresh mozzarella pasta salad is a delicious and refreshing summer dish. It's easy to make and can be tailored to your own taste. With a few simple tips, you can make a pasta salad that everyone will love.

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