Recipe by Barilla
"This dish pairs elbow pasta with avocado, tomato and fresh mozzarella cheese for a light and tasty salad."
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Barilla PLUS Elbows
plum tomatoes, diced
2 1/2 cups
fresh mozzarella cheese, cubed
fresh basil leaves, torn
extra virgin olive oil
salt and black pepper to taste
i made this as directed. It was a little bland for our tastes, so the second time I made this, I added some balsamic vinegar. I used about a third of a cup. I also added 1/2 teas of cayenne pepper to the dressing. We like things hot as we are both a couple of chili heads.
Personally I felt this salad was too oily. I will make it again, but will cut the olive oil in half. I also won't drizzle the noodles with a little oil.
I thought the premise was good but it needs more flavor. I added 3 cloves of finely minced garlic and 1/4 cup fresh oregano to the mixture. I also refrigerated the mixture overnight so the flavors could meld and added it to the elbows veggies and cheese. We enjoyed this for Sunday brunch. Thanks, Barilla. 8/5/14. My 4yo aspiring foodie has been demanding this for lunch, but it must be made with the the White Fiber Mini shells.
Made this for a pot luck at work for labor day - family eat it right up. Had to make another batch for work. I used the high fiber shell pasta. Using what I have in the pantry.
This turned out great. The only thing I changed was to toss with olive oil and added a beef summer sausage.
Too bland, might try it again with a salad dressing.
* Percent Daily Values are based on a 2,000 calorie diet.
Elbows Salad with Avocado, Tomato and Mozzarella
Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories from Fat: 259
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