Roman Tomato And Mozzarella Pasta Recipes
ROMAN TOMATO AND MOZZARELLA PASTA
This is a lovely cold pasta salad I found in Redbook magazine. I use the ditalini pasta which works perfectly and I like to chill it before serving. The fresh garlic give a wonderful zing.
Provided by TSUalum93
Categories Salad Dressings
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cut the tomatoes in half, remove cores. Squeeze out the seeds and chop. Place in a medium bowl and add the oil, garlic, basil. 1/2 teaspoon of the salt, and the pepper: mix well. (This sauce can be made ahead and left at room temperature for up to 2 hours).
- In a large pot, heat 4 quarts of water to boiling. Add remaining 2 tablespoons salt, then the pasta and cook according to package directions, until the pasta is al dente (tender yet still firm to the bite). Drain the pasta and toss with the sauce. Stir in the mozzarella and toss again.
- Serve.
Nutrition Facts : Calories 459.8, Fat 16.6, SaturatedFat 5.2, Cholesterol 22.1, Sodium 2702.3, Carbohydrate 60.4, Fiber 3.5, Sugar 3.3, Protein 16.9
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