Fresh mozzarella, fresh basil, fresh cherry tomatoes, starting to get the theme here, FRESH. It is still summer, and we can all use another great side dish, and this will be a hit with the whole family.
There are several versions out there but I think the one from The Today Program is the closest, and I will call it the inspiration piece. Modifications were two. First, one pound of pasta would be WAY too much. Second, they suggested using the garlic to marinade the tomatoes then remove it. If I removed garlic for a dish in this house, I would be a one handed pediatrician real fast. Instead, I cut the garlic back a little, crushed and left it in.
Rating
A nice solid 4.
Notes: Don’t be afraid to vary this a little. A few more tomatoes or less, or use fresh diced tomatoes. More garlic, less garlic. Other fresh veggies would be good, and some fresh chopped asparagus would be great. We added some shredded chicken along with some Italian dressing to the leftovers and had several more complete meals.
Lastly, this makes LOT of salad. I’m glad we loved it. We both had 2-3 servings the first round and did the chicken thing for the leftovers and had several more meals.
Looks good, I have a new camera lens. LOVE IT!
Start by cutting about 1 pound of cherry tomatoes in half.
In a large bowl, add tomatoes along with 2-3 cloves crushed garlic, 1/4 cup good olive oil, one t coarse salt, a pinch of red pepper (about 1/8 t or less) and pepper to taste (about 1/4 t to start) mix well and set aside.
Cook 8 oz of pasta according to package instructions. We used mini penne. Allow to cool.
Chop 8 oz of fresh mozzarella into bite size pieces.
Chop 10 leaves of fresh basil.
When the pasta is cool, add the pasta, the mozzarella, and the basil to the tomatoes and mix well.
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Pasta Salad with Fresh Mozzarella, Basil and Tomatoes
Ingredients
- 1 pound cherry tomatoes
- 1/2 pound pasta - like mini penne
- 8 oz fresh mozzarella
- 2-3 cloves garlic - crushed
- 1 teaspoon coarse salt
- 10 fresh basil leaves
- 1 pinch crushed red pepper - about 1/8 teaspoon
- Pepper to taste - start at 1/4 teaspoon
Instructions
- Start by cutting about 1 pound of cherry tomatoes in half.
- In a large bowl, add tomatoes along with 2-3 cloves crushed garlic, 1/4 cup good olive oil, one t coarse salt, a pinch of red pepper (about 1/8 t or less) and pepper to taste (about 1/4 t to start) mix well and set aside.
- Cook 8 oz of pasta according to package instructions. We used mini penne. Allow to cool.
- Chop 8 oz of fresh mozzarella into bite size pieces.
- Chop 10 leaves of fresh basil.When the pasta is cool, add the pasta, the mozzarella, and the basil to the tomatoes and mix well.
- Test for taste and serve.
Have a question or something not clear? Ask in the comments.
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Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
I'm DrDan and welcome to my blog. You will find delicious easy everyday recipes mostly for smaller households. Please look around and enjoy your visit. 
abby
March 30, 2019 at 3:59 pmHaven’t tried it yet, but looks delicious! how many does it serve?
Dan Mikesell AKA DrDan
March 30, 2019 at 6:50 pmHi Abby,
Welcome to the site.
Unfortunately, this is a large recipe for 12. More for a family gathering than “for two”. You can adjust the number of servings in the recipe card.
Hope you enjoy it and thanks for the rating
Dan
Terri Odekirk
February 5, 2019 at 1:18 pmThis is fantastic! I used to buy a similar salad made at Wegman’s, but this is much better!
DrDan
February 6, 2019 at 7:31 pmHi Terri,
Welcome to the blog.
I think the fresh ingredients make all the taste difference.
Glad you like it.
Thanks for the note.
Dan
Wanda
September 3, 2018 at 1:55 pmMaking it again for family gathering. Love it!!!
Wicked
September 30, 2017 at 12:40 pmMade this to take to Saturday nite dance party at my cousin’s house. We work up quite the appetite! Easy tasty delious!
Amy
August 20, 2017 at 10:59 amCan I make ahead of time and refrig
DrDan
August 20, 2017 at 11:07 amYes for a day or two. Of course, the tomatoes will deteriorate some with time.
But add the basil just before serving.
Kim
June 25, 2017 at 12:38 pmI added shredded chicken & instead of red pepper flakes – I had none – I added epicure sundries tomatoes herbs (1 tap). Delicious!!
DrDan
June 25, 2017 at 12:42 pmHi Kim,
Last time I made this, I added left over rotisserie chicken also. It makes it a complete lunch for us.
Thanks for the note.
Dan
Handy Gilbert
October 10, 2013 at 9:20 pmThis sounds delicious! The dressing gives a nice little extra touch to the fruit. I have always made my fruit salad plain, I am definitely going to try it.
Chris
August 11, 2013 at 1:18 pmGreat pasta dish, I like the use of pepper flake, even in small quantities it brings a lot of flavor.
Dan Mikesell
August 18, 2013 at 3:48 pmI know some will skip it but really folks, the other tastes will just pop with it.