Macaroni Salad With Cherry Tomatoes Fresh Mozzarella Basil Recipes

CAPRESE MACARONI SALAD

Caprese Macaroni Salad image

When fresh tomatoes and basil are abundant in the summer, I like to make this wonderful Caprese macaroni salad. -Debbie Glasscock, Conway, Arkansas

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 7 servings.

Number Of Ingredients 11

Ingredients

2 cups uncooked elbow macaroni
1 cup mayonnaise
1 tablespoon Italian salad dressing mix
2 teaspoons sugar
3/4 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1 pint cherry tomatoes, halved
1 cup fresh mozzarella cheese pearls
1/4 cup fresh basil leaves, slivered
2 tablespoons grated Parmesan cheese

Steps:

Cook macaroni according to package directions; drain and rinse with cold water. Cool completely., For dressing, in a small bowl, combine mayonnaise, dressing mix, sugar, mustard, salt and pepper. In a large bowl, combine tomatoes, mozzarella and macaroni. Add dressing; gently toss to coat. Refrigerate until serving. Top with basil and Parmesan before serving.

Nutrition Facts : Calories 397 calories, Fat 31g fat (8g saturated fat), Cholesterol 29mg cholesterol, Sodium 458mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 1g fiber), Protein 10g protein.

TOMATO AND FRESH MOZZARELLA PASTA SALAD

Tomato and Fresh Mozzarella Pasta Salad image

Turn a classic caprese salad into a filling meal with fusilli and a white wine vinaigrette.

Provided by Food Network Kitchen

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

Kosher salt and freshly ground black pepper
1/3 cup olive oil
2 tablespoons white wine vinegar
1 small shallot, minced
8 ounces dried fusilli
2 cups halved grape tomatoes
2 cups diced fresh mozzarella
1 cup torn fresh basil leaves

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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PESTO PASTA WITH CHICKEN AND TOMATOES

Pesto Pasta with Chicken and Tomatoes image

Pesto is easy to make from scratch with just a handful of ingredients. Its fresh flavor is the highlight of this super-fast pasta dish, packed with cherry tomatoes and chicken.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 11

Ingredients

1 cup firmly packed fresh basil leaves
1/3 cup grated Parmesan cheese
1/4 cup olive oil
1 clove garlic
2 tablespoons sliced almonds, toasted
12 oz uncooked penne pasta (3 1/2 cups) (from 16-oz package)
3 cups Progresso™ chicken broth (from 32-oz carton)
2 cups shredded cooked chicken
2 cups halved cherry tomatoes
1/4 cup julienned fresh basil leaves
3 tablespoons grated Parmesan cheese

Steps:

In blender or food processor, place Pesto ingredients.
Cover and process on medium speed about 3 minutes, stopping occasionally to scrape down sides with rubber spatula, until smooth. Set aside.
In 4-quart saucepan, heat penne and broth just to boiling over high heat. Reduce heat to medium; cover and cook 8 to 10 minutes, stirring frequently, until al dente and liquid is almost absorbed. Remove from heat. Add pesto; stir in chicken and tomatoes; cook over medium 2 to 3 minutes or until thoroughly heated.
Garnish with basil and 3 tablespoons Parmesan cheese.

Nutrition Facts : Calories 480, Carbohydrate 52 g, Cholesterol 45 mg, Fat 2, Fiber 4 g, Protein 27 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 3 g, TransFat 0 g

FRESH CHERRY TOMATO WITH BASIL AND MOZZARELLA PASTA

Fresh Cherry Tomato With Basil and Mozzarella Pasta image

I have found this to be an excellent way to serve whole wheat pasta. Of course you could use regular pasta if you prefer. Using cherry or grape tomatoes add a lot of flavor to this simple recipe. Throwing it together takes only minutes and makes a great weekday meal! Serve either as a hot meal or cold as a salad.

Provided by Bev I Am

Categories < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

10 ounces whole wheat penne
3 pints cherry tomatoes, quartered (or grape tomatoes)
8 ounces fresh mozzarella balls, drained
4 garlic cloves, minced
3/4 cup fresh basil, slivered (or use 1 tsp dry)
1 cup olive oil
salt, to taste
fresh ground black pepper, to taste

Steps:

Bring pot of water to boil; cook penne according to package directions.
While pasta is cooking, in a large bowl, combine tomatoes, mozzarella, minced garlic and basil.
Add olive oil, season with salt and freshly ground black pepper.
Drain penne; add to tomato mixture and combine.
Serve immediately, or refrigerate and and serve chilled as salad.

Nutrition Facts : Calories 942.3, Fat 68.2, SaturatedFat 15.2, Cholesterol 44.9, Sodium 374.9, Carbohydrate 64.6, Fiber 8.8, Sugar 6.5, Protein 25.4

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