TOMATO, BASIL & SMOKED MOZZARELLA PASTA SALAD = 4 WW POINTS
I found this recipe on the home page of www.weightwatchers.com this morning and I can't wait to try it! Vine-ripened tomatoes, fresh basil and smoky mozzarella go together beautifully. Add pasta and a splash of balsamic vinegar and you've got a wonderful meal.
Provided by senseicheryl
Categories Cheese
Time 23m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions; drain and transfer to a large bowl. Add vinegar, oil and oregano; toss to coat.
- Fold in tomatoes, basil and mozzarella; season to taste with salt and pepper. Serve warm or chilled. Yields about 1 cup per serving.
- Notes: For added flavor, add sun-dried tomatoes to this recipe. Place 1/4 cup of dried sun-dried tomatoes in a bowl and cover them with boiling water; set aside for 10 minutes to allow the tomatoes to plump up. Drain well and substitute them for half the cherry tomatoes in the recipe.
Nutrition Facts : Calories 188.8, Fat 4.3, SaturatedFat 1.6, Cholesterol 7.4, Sodium 111.3, Carbohydrate 30, Fiber 1.7, Sugar 0.8, Protein 7.3
SPICY PASTA SALAD WITH SMOKED GOUDA, TOMATOES AND BASIL
Provided by Ree Drummond : Food Network
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water until no longer hot; set aside.
- Make the dressing: Mix the mayonnaise, milk, vinegar, 1/2 teaspoon salt, pepper to taste and the adobo sauce in a small bowl.
- In a large bowl, combine the pasta, dressing, tomatoes and gouda. Taste for seasoning, adding more salt and pepper if needed, and even an extra teaspoon or 2 of vinegar, if necessary. Stir in the basil at the end. Refrigerate for a couple of hours before serving.
PASTA WITH TOMATOES, MOZZARELLA AND BASIL
Categories Cheese Herb Pasta Tomato Appetizer Quick & Easy Spring Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 Servings
Number Of Ingredients 6
Steps:
- Mix tomatoes, mozzarella, oil and vinegar in medium bowl. Season with salt and pepper. Let stand 1 hour at room temperature. Mix in basil.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return pasta to pot. Add tomato mixture and toss gently to blend. Season with salt and pepper and serve.
TOMATO, BASIL AND MOZZARELLA PASTA SALAD
A great pasta salad! It is kid friendly and a real crowd pleaser. This recipe is from the Washington Post. This salad employs one of the best combos in summer food: tomatoes, mozzarella and basil. Even better, it takes about 30 minutes to make, from start to finish. It's always good to use the freshest ingredients, but here it's essential. Fresh mozzarella can now be bought in almost every supermarket. And choose the ripest tomatoes you can find: plum tomatoes are easy to peel and seed, but you can use your favorites.
Provided by TaterBug
Categories Vegetable
Time 30m
Yield 4-6 main course servings, 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot of boiling salted water, cook the pasta until it is done, but still a little firm to the bite. Drain and rinse with cold water until the pasta is completely cool. Let it drain for a few minutes and transfer to a large bowl. Add the mozzarella, tomatoes, basil, scallions, olive oil and balsamic vinegar. Add salt and pepper to taste, adding more vinegar if desired. Serve immediately, or cover and refrigerate until ready to serve.
- *NOTE: To peel plum tomatoes:
- Bring a small pot of water to a boil. Have ready a bowl of ice water. Cut an "X" in the bottom of the tomato and remove the stem. Place in the boiling water for 10 or 15 seconds -- no longer. Use a slotted spoon to quickly transfer to the ice water. The skin should simply slip off.
TOMATO BASIL PASTA SALAD
Caprese salad and pasta combine to make a tasty Italian side dish.
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h25m
Yield 24
Number Of Ingredients 9
Steps:
- In large bowl, mix tomatoes, garlic, salt, pepper, oil, basil and mozzarella cheese. Cover; refrigerate 2 hours to blend flavors.
- Meanwhile, cook and drain pasta as directed on package. Rinse with cold water to cool; drain.
- In large serving bowl, mix cooked pasta and tomato mixture until well combined. Sprinkle Parmesan cheese over top of salad.
Nutrition Facts : Calories 170, Carbohydrate 18 g, Cholesterol 5 mg, Fat 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 1 g, TransFat 0 g
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- In the bowl of a food processor or blender, combine the basil, garlic, olive oil, lemon juice, sugar (if using), salt, and pepper. Pulse on high for about 2 minutes, scraping down the sides as needed, or until smooth. There should be no large chunks of anything! If there is, continue blending. Set aside until needed.
- Place a large pot of salted water over high heat; bring to a rolling boil. Add pasta and cook until al dente, about 7 to 8 minutes.
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- Cook pasta according to package directions; drain and transfer to a large bowl. Add vinegar, oil and oregano; toss to coat.
- Fold in tomatoes, basil and mozzarella; season to taste with salt and pepper. Serve warm or chilled. Yields about 1 cup per serving.
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