Recipe by KDCG
"Here is a quick dinner idea, perfect for a hot summer night. Try it with crusty sourdough bread to complete the 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 (16 ounce) package
shredded mozzarella cheese
chopped fresh basil
ground black pepper to taste
I used bocconcini (little fresh mozzarella balls) instead of the shredded mozzarella and red-ripe Roma tomatoes, seeded and chopped. I skipped the garlic salt - totally unnecssary. To avoid a strong taste of raw garlic I mixed the minced garlic with a little salt, then used the flat side of my chef's knife to mash it into a paste. I added all ingredients to taste rather than measuring. A plate of this and I'm happy. Very happy.
Too much garlic!!! I only used 1/2 the garlic, and it was still WAY too much.
Simple, delicious - and not just for summer! Although, I'll definitely remember this for summer when garden ripe tomatoes are in season. I subbed penne pasta for the linguini and opted to use fresh mozzarella that I sliced and chopped vs. shredded. I also used regular salt vs. garlic salt. This is a great side dish for any meal or you could make this a meal in and of itself it's so good. Next time I might add a splash of balsamic vinegar or a bit of crushed red pepper flakes for a little pizzaz!
I made this the other night for my husband - one of the "pickiest eaters in the world" and he LOVED it. I would highly reccommend this to anyone - easy to prepare and delicious!
I made this for a summer dinner party. Even after doubling the recipe there were NO leftovers! This recipe is fantastic!
I used cherry tomatoes and like naples 34102 fresh mozzarella. I love it how the mozzarella softens and melts a bit because of the hot pasta. I don't think there is dish with too much garlic so I loved the amount of garlic in this one. What really gives the dish an extra kick is if you add marinated artichokes. Sooooo good.
I cut the recipe in half...and I'm annoyed I wasted 1/2 lb. of mozzerella. This was just OK...very bland, and needed more Italian spices, like oregano, more salt, maybe rosemary. I wouldn't even waste my time spicing this up and trying it again. My husband asked me if this was the first time I made this (He knows I'm a good cook and that I am always making different meals.) He asked where I got the recipe. He then asked me to never make it again.
In LOVE with this pasta salad...the first time i made it I knew I would be making this for the rest of my life...second time i made it was in a rush and put the cheese in before the pasta was cool...hoping the compost pile enjoyed it at least! Only changes are that I dont put in garlic powder...just the garlic in the recipe and I add more salt...I do use half the cheese just because im saving calories but who doesnt love extra cheese! Five starts because hubby loved it and a party of friends gobbled it up!
* Percent Daily Values are based on a 2,000 calorie diet.
Tony's Summer Pasta
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 289
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a simple pasta with scallops, zucchini, and tomatoes.
Watch how to make a nice and spicy shrimp and scallop pasta in this video.
Fresh veggies and pasta make a great dinner in under 30 minutes.