Fusilli With Fresh Mozzarella Tomatoes Olives Recipes

TOMATO AND FRESH MOZZARELLA PASTA SALAD

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.
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FUSILLI WITH SUN-DRIED TOMATO VINAIGRETTE

Steps:

• For the vinaigrette: Place the sun-dried tomatoes in a food processor and pulse to chop. Add the orange juice, olive oil, vinegar, salt and pepper. Process to a slightly chunky, relatively thick puree.
• To assemble: In a large pot of boiling salted water, cook the pasta according to package directions. Drain and rinse in cold water.
• In a large bowl, toss the cooked pasta together with the arugula, olives, basil, mozzarella and the vinaigrette. Serve.

FUSILLI ALLA CAPRESE

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1/2 cup of the cooking liquid.
• In a medium skillet heat the olive oil over medium heat. Add the garlic and saute until fragrant, about 2 minutes. Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky style sauce, about 4 minutes. Transfer the tomato sauce to the bowl with the pasta. Toss to combine. Add the basil leaves and mozzarella. Stir to combine. Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Serve.

FUSILLI WITH FRESH MOZZARELLA, TOMATOES & OLIVES

Steps:

• Combine the mozzarella, tomatoes, olives, garlic, basil, parsley, olive oil, salt and pepper together in a large bowl. Set aside.
• Meanwhile, bring a pot of salted water to a boil and cook pasta until al dente. Drain well and let cool slightly.
• Add the pasta to the mozzarella and tomato mix and toss well. Taste to adjust the seasoning if necessary.
• Chill for several hours before serving.

FUSILLI WITH NO-COOK FRESH TOMATO & MOZZARELLA SAUCE

Steps:

• Dice tomatoes and mozzarella cheese into 1/2 inch pieces; place in medium bowl.
• Mix in basil, olive oil, vinegar, garlic and red pepper flakes.
• Season as desired with salt and pepper.
• Let stand at room temperature for 30 minutes.
• Meanwhile, cook pasta in large pot of boiling salted water until al dente (about 9 minutes).
• Drain pasta and return to same pot.
• Add tomato& cheese mixture and toss with pasta over low heat until cheese begins to melt.
• Transfer pasta to platter or large bowl and sprinkle with pine nuts.
• Garnish with basil leaves if desired.

FUSILLI WITH FRESH TOMATO AND OLIVE SAUCE

Steps:

• Heat olive oil in heavy large pot over medium-high heat. Add olives, chopped onion, chopped garlic and crushed red pepper and sauté until onion begins to soften, about 4 minutes. Add tomatoes and tomato paste and stir until tomatoes are just warmed through, about 2 minutes. Mix in red wine vinegar. Add cooked pasta, 1 cup Parmesan cheese and fresh basil and toss to combine. Season to taste with salt and pepper. Transfer to large bowl. Serve with remaining Parmesan cheese.

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.)