Penne, Tomato, and Mozzarella Salad Recipe

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Most Helpful Positive Review

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.

—BBBLUES

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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.

—Heaven

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109 Ratings

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Jul 14, 2003

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

—BARBIE0492

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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.

—JENNY100

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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.

—JENTEGGE

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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.

—Mother2Be

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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.

—Ali

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Mar 06, 2004

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

—AGENTROCKWELL

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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.

Nutritional Information

Penne, Tomato, and Mozzarella Salad

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 405
Calories from Fat: 155

% Daily Value *
Total Fat 17.2g 26 %
Saturated Fat 5.2g 26 %
Cholesterol 21mg 7 %
Sodium 337mg 13 %
Potassium 358mg 10 %
Total Carbohydrates 47.5g 15 %
Dietary Fiber 3.8g 15 %
Protein 17.5g 35 %
** Sugars 3.2g
Vitamin A 36 %
Vitamin C 26 %
Calcium 43 %
Iron 34 %
** Thiamin 3 %
Niacin 46 %
Vitamin B6 11 %
Magnesium 21 %
Folate 25 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.