CHERRY TOMATO SALAD
Cherry Tomato Salad with a simple dressing of white balsamic vinegar and olive oil, complete with fresh mozzarella balls and snippets of fresh basil-simple, tasty, and lovely!
Provided by Lucy Brewer
Categories Salad
Time 20m
Number Of Ingredients 8
Steps:
- Place tomatoes and mozzarella balls in a large bowl. Add salt and pepper and stir gently. Pour in dressing (you may not need all the dressing) and stir gently.
- Spread the tomatoes on a platter, drizzle with dressing, and sprinkle with the basil. Serve immediately.
- Place olive oil, vinegar, salt, and pepper in a container with a lid and shake until well blended.
Nutrition Facts : ServingSize 10 servings, Calories 161 kcal, Carbohydrate 6 g, Protein 4 g, SaturatedFat 3 g, Cholesterol 5 mg, Sodium 82 mg, Fiber 1 g, Sugar 4 g
CAPRESE PASTA SALAD
If there's one pasta salad you'll be making on repeat all summer long, it's this caprese pasta salad. It's fast, it's simple, and it's so frigging good.
Provided by Heidi
Categories Salad
Time 25m
Number Of Ingredients 9
Steps:
- Bring a pot of water to a boil and season generously with kosher salt. Add the pasta and cook just until al dente. Drain in a colander and rinse lightly with cold water. Set aside to cool.
- While the pasta is cooking, drain the mozzarella balls then cut in half. Slice the cherry tomatoes in half and add to a mixing bowl with the mozzarella balls. Add the cooled pasta and slivered basil.
- In a small bowl or mason jar with a lid, add the olive oil, white balsamic vinegar, garlic, kosher salt and freshly ground black pepper. Mix well then drizzle over the pasta. Toss to coat and taste for seasoning. The salad is best after about 30 minutes and can be refrigerated for 3 days.
Nutrition Facts : Calories 359 kcal, Carbohydrate 37 g, Protein 15 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 16 mg, Sodium 274 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
TOMATO AND FRESH MOZZARELLA PASTA SALAD
Turn a classic caprese salad into a filling meal with fusilli and a white wine vinaigrette.
Provided by Food Network Kitchen
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil.
- Whisk together the olive oil, vinegar, shallot, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
- Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
- Add the tomatoes, mozzarella and basil to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
- Copyright 2016 Television Food Network, G.P. All rights reserved
CLASSIC MACARONI SALAD
This is a salad that everyone seems to love. I always get lots of compliments on this recipe and it is just a pleasing taste that seems to suit everyone.
Provided by Graden
Categories Salad Pasta Salad Vegetarian Pasta Salad Recipes
Time 4h30m
Yield 10
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
- In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.
Nutrition Facts : Calories 390 calories, Carbohydrate 49.3 g, Cholesterol 8.4 mg, Fat 18.7 g, Fiber 2.8 g, Protein 6.8 g, SaturatedFat 2.8 g, Sodium 528.6 mg, Sugar 15.5 g
TOMATO, MOZZARELLA, AND BASIL SALAD
Steps:
- Slice the tomatoes and mozzarella and arrange casually with the basil leaves on a large platter. Drizzle with olive oil. Sprinkle with salt and pepper and serve at room temperature.
Nutrition Facts : Calories 226 calorie, Fat 17 grams, SaturatedFat 6 grams, Cholesterol 28 milligrams, Sodium 158 milligrams, Carbohydrate 2 grams, Fiber 1 grams, Protein 12 grams, Sugar 2 grams
TOMATO BASIL SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- In a small skillet, heat the olive oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute and removing from the heat before the garlic gets too brown (it can be golden). Pour it into a mixing bowl and allow to cool slightly. Add the tomatoes, balsamic, basil and some salt and pepper to the bowl. Toss to combine, and then taste and add more basil if needed, and more salt if needed.
SUPER SIMPLE CAPRESE PASTA SALAD
Great summer salad, good for potlucks and picnics, size can be easily doubled or halved. Also adaptable to extra ingredients. I'm a purist but you could add garlic, olives, artichokes, sun dried tomatoes, chicken, anything you like. Salt heavily, it brings out the flavor of the mozzarella.
Provided by ButterflyMom4
Categories European
Time 20m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Boil pasta to box directions in liberally salted water. Drain well.
- Quarter tomatoes, (and cheese if necessary) Slice basil very thin.
- Combine tomatoes, cheese, and basil. Salt and pepper heavily.
- Toss together with pasta, oil and vinegar.
- Let rest an hour at least to combine flavors.
Nutrition Facts : Calories 249.5, Fat 9.4, SaturatedFat 3.2, Cholesterol 15, Sodium 124.3, Carbohydrate 31.2, Fiber 1.7, Sugar 3, Protein 9.6
FRESH CHERRY TOMATO WITH BASIL AND MOZZARELLA PASTA
I have found this to be an excellent way to serve whole wheat pasta. Of course you could use regular pasta if you prefer. Using cherry or grape tomatoes add a lot of flavor to this simple recipe. Throwing it together takes only minutes and makes a great weekday meal! Serve either as a hot meal or cold as a salad.
Provided by Bev I Am
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring pot of water to boil; cook penne according to package directions.
- While pasta is cooking, in a large bowl, combine tomatoes, mozzarella, minced garlic and basil.
- Add olive oil, season with salt and freshly ground black pepper.
- Drain penne; add to tomato mixture and combine.
- Serve immediately, or refrigerate and and serve chilled as salad.
Nutrition Facts : Calories 942.3, Fat 68.2, SaturatedFat 15.2, Cholesterol 44.9, Sodium 374.9, Carbohydrate 64.6, Fiber 8.8, Sugar 6.5, Protein 25.4
SUN-DRIED TOMATO & FRESH MOZZARELLA PASTA SALAD
A great non mayo pasta salad that's a little more posh than the norm. Especially nice if you are a fan of sun-dried tomatoes and fresh mozzarella.
Provided by kleigh83
Categories Lunch/Snacks
Time 21m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Bring large pot of water to a boil.
- Meanwhile, in a food processor, make dressing: combine all dressing ingredients.
- Process until sun dried tomatoes are coarsely chopped.
- Transfer to small bowl and set aside.
- Add one teaspoon of salt and pasta to boiling water, stirring occasionally to prevent sticking.
- Cook until pasta is tender (about 11 min.) and drain well.
- Transfer to a large serving bowl.
- Add dressing to hot pasta and toss to coat.
- Let cool, stirring occasionally.
- Add tomatoes, mozzarella,basil, Parmesan, and olives.
- Season to taste with salt and pepper.
- Toss to mix and serve at room temperature.
Nutrition Facts : Calories 446.2, Fat 21.1, SaturatedFat 6.6, Cholesterol 27.9, Sodium 401.9, Carbohydrate 47.4, Fiber 3.2, Sugar 2.4, Protein 17.1
BEST MACARONI SALAD
Very easy and delicious! I am constantly asked to bring this salad to parties and picnics. The cheese and ham are key additions to an old favorite.
Provided by JEANDERSON72
Categories Salad 100+ Pasta Salad Recipes Macaroni Salad Recipes
Time 4h30m
Yield 8
Number Of Ingredients 9
Steps:
- In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
- In a large bowl, combine the pasta, mayonnaise and mix well. Stir in cucumber, onion, ham and cheese. Mix well. Drizzle oil and vinegar over top and toss. Refrigerate for at least 4 hours.
Nutrition Facts : Calories 437.3 calories, Carbohydrate 43.8 g, Cholesterol 28.4 mg, Fat 23 g, Fiber 1.9 g, Protein 13.4 g, SaturatedFat 6 g, Sodium 358.8 mg, Sugar 1.9 g
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- Bring a large pot of salted water to boil and cook the pasta until al dente, according to package instructions. Drain the pasta and set it aside.
- While the pasta is cooking, combine the olive oil, tomatoes and salt in a large, non-reactive skillet or Dutch oven over medium heat. Cover the skillet (use a baking sheet if you don’t have a better lid). Cook, stirring occasionally, until most of the tomatoes have started to burst out of their skins and the olive oil has a light red hue (about 6 to 12 minutes).
- Remove the skillet from the heat and stir in the cooked pasta. Let the mixture cool for a few minutes while you chop the basil. We don’t want the cheese to melt on contact, so wait to proceed to the next step until your pasta is lightly warm (not hot).
- Stir the mozzarella balls and basil into the pasta. Add the vinegar, then taste and add additional vinegar and/or salt, if it doesn’t quite taste spectacular yet. For best flavor, let the mixture rest for about 20 minutes, so the pasta can absorb some of the sauce. Or, refrigerate it for future use.
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- In a pan, heat the olive oil over medium heat and add a whole garlic clove, then add the cherry tomatoes, the basil leaves and a pinch of salt. Sauté for about 15 minutes, until the tomatoes are tender.
- Cook the pasta in plenty of water with a pinch of salt for the amount of time indicated on the package.
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