Tomato Mozzarella Pesto Pasta Salad Recipe 435 Recipes

TOMATO AND MOZZARELLA PESTO PASTA SALAD

Tomato and Mozzarella Pesto Pasta Salad image

This pesto pasa salad features tender pasta, cherry tomatoes, and fresh mozzarella coated in Parmesan cheese and DELICIOUS pesto sauce!!

Provided by Averie Sunshine

Categories Salad

Time 15m

Number Of Ingredients 7

Ingredients

12 ounces bowtie pasta, cooked according to package directions
1 pound cherry or grape tomatoes, halved (use multi-colored tomatoes if you can find them)
8 ounce fresh mozzarella cheese balls (ciliegine), drained
8 ounces prepared or homemade pesto, or to taste
1 cup freshly grated Parmesan cheese, or to taste
1 teaspoon freshly ground black pepper, or to taste
fresh basil leaves, optional for garnishing

Steps:

Cook pasta according to package directions. Drain and add to a large bowl. Note - If you don't want the mozzarella in step two to melt at all and want it to remain intact in balls, wait about 10 minutes for the pasta to cool a bit before proceeding.
Add the cherry tomatoes, mozzarella, pesto, and stir to combine and coat evenly.
Add the Parmesan, pepper, and stir to combine and coat evenly. Taste and if desired, add salt but I did not find it necessary.
Optionally garnish with basil and serve immediately if desired or chill before serving.

Nutrition Facts : Calories 241 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 33 milligrams cholesterol, Fat 10 grams fat, Fiber 2 grams fiber, Protein 13 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 404 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

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.
Copyright 2016 Television Food Network, G.P. All rights reserved

TOMATO MOZZARELLA PESTO PASTA SALAD RECIPE - (4.3/5)

Tomato Mozzarella Pesto Pasta Salad Recipe - (4.3/5) image

Provided by I_love_cooking

Number Of Ingredients 12

Ingredients

PESTO SAUCE:
16 ounce uncooked penne pasta
1 cup pesto sauce (recipe follows)
1 cup boconccini (small fresh mozzarella balls marinated in olive oil)
1 cup cherry tomatoes
1 cup fresh baby spinach
2 cups fresh basil leaves
1 cup extra virgin olive oil
1/2 cup pine nuts
2 tablespoons Parmigiano-Reggiano, grated
3 gloves garlic, peeled
1/2 teaspoon kosher salt

Steps:

Prepare pasta according to package directions until al dente. Rinse in cold water and drain. Toss cooked pasta with prepared pesto sauce. Cool pasta mixture. Divide fresh baby spinach on serving plates. Arrange pesto pasta mixture on top. Garnish with fresh mozzarella balls and cherry tomatoes. Pesto sauce: In a food processor or blender, combine basil, pine nuts, garlic, salt and half of olive oil. Process steadily until mixture turns into a grainy paste, while adding the rest of the olive oil in.

TOMATO, MOZZARELLA AND PESTO PASTA SALAD

Tomato, Mozzarella and Pesto Pasta Salad image

I came up with this one day when trying to use up ingredients I already had. The pine nuts give the salad a great, nutty flavour and add a bit of crunch to the texture. Serves 4 as a side dish. Update: I have added some olive oil to the pasta salad to moisten it up a bit, based on a review.

Provided by Shuzbud

Categories European

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 cups dry pasta (penne, fusilli or bow-tie work best)
5 ounces fresh mozzarella cheese
10 cherry tomatoes
4 tablespoons pesto sauce
1 tablespoon olive oil
2 tablespoons very finely grated parmesan cheese
1/4 cup pine nuts

Steps:

Cook the pasta according to the directions on the package.
Meanwhile, cut the mozzarella into small cubes and quarter the cherry tomatoes.
When the pasta is cooked, drain it and rinse it in cold water until the pasta is cold. Drain it again.
Mix the pesto sauce, olive oil and parmesan in with the pasta.
In a large serving bowl, mix the pasta with the mozzarella and tomatoes.
Sprinkle the pine nuts over the top and serve.

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