Penne, Tomato, and Mozzarella Salad Recipe - Allrecipes.com
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
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  • PREP

    20 mins
  • COOK

    20 mins
  • READY IN

    40 mins

Directions

  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.

 
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.

 
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.

 
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.

 
Apr 06, 2011

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.

 

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Nutrition

  • 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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