Recipe by MARBALET
"Garden fresh basil and summer sweet cherry tomatoes make this pasta salad a warm season favorite. Takes only a few minutes to put together, a quick summertime meal."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (12 ounce) package
green onions, chopped
quartered cherry tomatoes
salt and pepper to taste
mozzarella cheese, diced
grated Parmesan cheese
black olives, halved
Very good but I served it cold. A salad to me is cold. It had a very good taste.
This recipe was bland as written but I made a few modifications based on reviews: I sauteed 3 garlic cloves, used drained diced tomatoes, added some oregano, basil and pepper. I let that simmer for a few minutes and then added spinach. I tossed the pasta with the tomatoes/spinach mixture and then I added fresh mozzarella. After I tasted it, it was still to bland for me so I tossed the batch with a balsamic vinagrette and it was very tasty.
This is good, but a little bland as is, although I don't like olives so I leave them out. We like it better as a cold pasta salad after the flavors meld more. As others, I added more garlic. I also added some red wine vinegar (approx. 2 T), more tomatoes, and some uncooked green onions, now it has become a favorite.
I served this at a party and eventhough I doubled the recipe we still ran out fast! I substituted bowtie pasta, and lots of marinated mozzarella. I also used extra garlic and salt to taste. I forgot the parmesan but it was still great. My whole neighborhood wants the recipe.
I definetly listened to previous comments and I'm really glad I did cause it turned out great! I split the recipe in half. Added 4 times as many olives as the original, used 2 garlic cloves, cut some small bell pepper wedges and sauteed them with the onion and garlic. I also added about a 1/2 cup of kraft italian dressing and 2 T of vinegar. Plus extra pepper and salt, and garlic salt. I didn't heat up the ingredients though, but kept it as a cold salad and let it sit in the refridgerator for 2 hours before serving. Magnificent! (I could see how this could be a warm salad, but only if the cheese was heated just to soft - not melted.) A great summer pasta salad.
I thought Holly could have been more thorough in the instructions. Dont know if the mozzarella was supposed to be melted or in chunks. Overall taste was a bit bland, next time I would use a lighter pasta, maybe bow ties, add more garlic and scallions and be sure not to melt the mozzarella. Needs a few improvements but overall preet good.
This was so good, my family loved it. Just like other reviews, I changed the recipe a little bit. Instead of using fresh tomatoes, I used two cans of diced tomatoes and no olives and added extra cheese, didn't use mozzarella, and added some fried tofu.
Great standard penne, tomato, and mozzerella recipe. I doubled the garlic and added oregano and that may have helped avoid the bland warning.;) I also added chicken breast chunks.
* Percent Daily Values are based on a 2,000 calorie diet.
Penne, Tomato, and Mozzarella Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 155
Check out time-saving recipes, because any night’s a good night to grill.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Here’s the salad to make when summer tomatoes are at their peak.
See how to make a fresh pasta salad with avocadoes, tomato, and mozzarella.
See how to make a fresh tomato, mushroom, and mozzarella salad.