Fresh Mozzarella Tomato Pasta Salad Recipes

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.

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.

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.

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.

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.

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.

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.

Steps:

• Alternate tomato and cheese slices on a platter. Drizzle with oil; sprinkle with the basil, salt and pepper. Serve immediately.