Penne, Tomato, and Mozzarella Salad Recipe -
Penne, Tomato, and Mozzarella Salad Recipe
  • READY IN 40 mins

Penne, Tomato, and Mozzarella Salad

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  1. Cook pasta in a large pot of boiling salted water as directed on package, until just tender. Drain, and set aside.
  2. Heat olive oil in a small saucepan. Add green onions and cook, stirring occasionally, 2 or 3 minutes. Stir in garlic, and cook for 2 minutes. Add pasta, tomatoes, salt, and pepper. Cook over low heat to warm through. Stir in mozzarella and Parmesan cheese. Coarsely tear basil leaves in halves or thirds; add to pasta with olives, and serve immediately.
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Reviews More Reviews

Most Helpful Positive Review
Jul 14, 2003

Very good but I served it cold. A salad to me is cold. It had a very good taste.

Most Helpful Critical Review
Sep 08, 2005

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.

May 27, 2005

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.

Jun 05, 2009

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.

Oct 22, 2004

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.

Jul 14, 2003

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.

Jan 07, 2008

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.

Mar 06, 2004

Good recipe, I would add some white balsamic vinegar for some more flavor


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  • Calories
  • 405 kcal
  • 20%
  • Carbohydrates
  • 47.5 g
  • 15%
  • Cholesterol
  • 21 mg
  • 7%
  • Fat
  • 17.2 g
  • 26%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 17.5 g
  • 35%
  • Sodium
  • 337 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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