Pasta Salad With Mozzarella Olives And Tomatoes Recipes

PASTA SALAD WITH OLIVES AND MOZZARELLA

Steps:

• Bring 1 gallon salted water to a rolling boil in a large stockpot. Add 1 tablespoon olive oil, and pasta, and cook until al dente, about 6 to 8 minutes. Drain in a colander, shaking vigorously, and immediately transfer to an oiled cookie sheet or clean countertop to cool. When cool, transfer to a bowl, and toss with 1/4 cup extra virgin olive oil.
• Mix all remaining ingredients in a bowl. Toss with pasta, adjust seasonings, and serve.

PASTA SALAD WITH MOZZARELLA, SUN-DRIED TOMATOES AND OLIVES

Steps:

• Blend first 5 ingredients in processor till tomatoes are coarsely chopped and set dressing aside.
• Cook pasta till tender but still firm to bite, drain, transfer to large bowl.
• Add dressing to hot pasta, toss to coat.
• Cool pasta, stirring occasionally.
• Add 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 temp.
• before serving.

PASTA SALAD WITH MOZZARELLA, OLIVES AND TOMATOES

Steps:

• Combine the mozzarella, tomatoes, olives.
• In a tight fitting jar compine garlic, basil, parsley, olive oil, vinegar, and salt and pepper and shake.
• Set aside.
• Meanwhile bring a large pot of salted water to a boil.
• Cook the pasta until al dente, about 10 minutes.
• Drain well.
• Add the pasta to the mozzarella and tomato.
• Pour dressing (use all or less according to taste) mixture over Pasta mixture and toss well.
• Taste and adjust the seasonings, if necessary.
• Serve chilled or at room temperature.
• Serves 6 to 8.

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.)

PENNE, TOMATO, AND MOZZARELLA SALAD

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.

TOMATO & MOZZARELLA PASTA SALAD

Steps:

• In a small bowl, whisk together dressing ingredients; set aside.
• Cook pasta, rinse with cold water and drain.
• In large bowl gently toss together pasta and vegetables.
• Pour dressing over and toss gently.
• Cover, refrigerate 1 hour to blend flavors.