Pasta Salad With Olives And Mozzarella Recipes

PASTA SALAD WITH MOZZARELLA, OLIVES AND TOMATOES

Pasta Salad With Mozzarella, Olives and Tomatoes image

This salad is wonderful to make in the summer when tomatoes are ripe and basil is fresh! Take this salad along to your next picnic, barbecue or potluck. *** This is based on the review. this salad is not meant to be served warm. It should be allowed to chill several hours to let the flavors meld.

Provided by Little Bee

Categories European

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1/2 lb fresh mozzarella cheese, cut into 1/4 inch cubes
4 large ripe tomatoes, cut into 1/2 inch dice (about 3 lbs.)
1/2 cup kalamata olive, pitted and coarsely chopped
3 garlic cloves, minced
6 tablespoons coarsely chopped fresh basil (do not use dried)
1/4 cup finely chopped fresh flat-leaf parsley (do not use dried)
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
salt & freshly ground black pepper, to taste
1 1/2 lbs fusilli or 1 1/2 lbs corkscrew macaroni

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.

Nutrition Facts : Calories 734, Fat 29.6, SaturatedFat 8, Cholesterol 29.9, Sodium 348.6, Carbohydrate 92.2, Fiber 5.7, Sugar 5.6, Protein 24.6

PASTA SALAD WITH MOZZARELLA, SUN-DRIED TOMATOES AND OLIVES

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

This looks like a great summer salad... and no mayo! Haven't tried it yet. From epicurious web site.

Provided by Yogi8

Categories European

Time 35m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

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

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.

Nutrition Facts : Calories 475.5, Fat 22.9, SaturatedFat 7.7, Cholesterol 33.4, Sodium 487.7, Carbohydrate 47.8, Fiber 3.1, Sugar 3.1, Protein 19.6

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

Ingredients

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.)

PASTA SALAD WITH SPINACH, OLIVES, AND MOZZARELLA

Pasta Salad With Spinach, Olives, and Mozzarella image

From Chowhound. The briny flavor of olives combines with creamy mozzarella and a tangy vinaigrette for a pasta salad that's a shoo-in for everything from brown-bag lunches to summer picnics.

Provided by Katzen

Categories High In...

Time 25m

Yield 6 , 6 serving(s)

Number Of Ingredients 9

Ingredients

1 lb orecchiette or 1 lb short pasta, such as rotini
8 ounces fresh mozzarella cheese, drained and cut into small dice
3 ounces Baby Spinach, thoroughly washed and dried (about 4 cups)
1 1/2 cups kalamata olives, pitted and halved
1 cup parmesan cheese, finely grated
3 tablespoons red wine vinegar
2 teaspoons kosher salt
1 teaspoon black pepper, freshly ground
6 tablespoons olive oil

Steps:

Bring a medium pot of heavily salted water to a boil over high heat. Cook pasta according to the package directions, or until al dente. Drain, then rinse under cold water until cool.
Transfer pasta to a large bowl and add mozzarella, spinach, olives, and Parmesan. Toss to combine.
In a separate, nonreactive bowl, combine vinegar, salt, and pepper. While whisking constantly, slowly add oil by pouring in a thin stream down the side of the bowl. Whisk until completely incorporated.
Pour vinaigrette over salad and toss until pasta is coated. Taste, adjust seasoning as desired, and serve.

Nutrition Facts : Calories 631, Fat 31.5, SaturatedFat 10.4, Cholesterol 44.6, Sodium 1337.3, Carbohydrate 61.1, Fiber 3.9, Sugar 2.6, Protein 25.4

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