Pasta Salad With Olives And Mozzarella Food

TOMATO AND FRESH MOZZARELLA PASTA SALAD

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.
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ANTIPASTO PASTA SALAD

Steps:

• Bring a pot of generously salted water to boil and cook the fusilli per package instructions. Drain and set aside.
• Whisk together the oil, vinegar, oregano, honey, 2 tablespoons Parmesan and salt and pepper in a large bowl. Add the warm pasta, then toss to coat and sprinkle with the remaining 2 tablespoons Parmesan. Add the artichokes, red peppers, olives, mozzarella and salami and toss well to combine. Sprinkle with fresh basil.

CLASSIC PASTA SALAD WITH MOZZARELLA, AVOCADO AND BASIL

Steps:

• To prepare the dressing, in a large bowl, whisk together shallot, lemon juice, balsamic vinegar, salt and pepper. Let sit for 5 minutes, then whisk in oil. Taste and add more salt and-or lemon juice if needed.
• Bring a large pot of heavily salted water to a boil. Add pasta and cook until it is just al dente, usually a minute less than the package instructions. Drain well. While still warm, add the pasta to the bowl with the dressing and toss well. Let pasta cool, soaking up the dressing.
• In a medium bowl, gently toss together avocado, lemon juice and a pinch of salt.
• Just before serving, add tomato, cucumber, mozzarella and Parmesan to the bowl with the pasta and toss well. Gently fold in avocado and basil.
• Drizzle with olive oil, cracked black pepper and salt to taste before serving.

PASTA SALAD WITH MOZZARELLA, OLIVES AND TOMATOES

Steps:

• Combine the mozzarella, tomatoes, olives.
• In a tight fitting jar compine garlic, basil, parsley, olive oil, vinegar, and salt and pepper and shake.
• Set aside.
• Meanwhile bring a large pot of salted water to a boil.
• Cook the pasta until al dente, about 10 minutes.
• Drain well.
• Add the pasta to the mozzarella and tomato.
• Pour dressing (use all or less according to taste) mixture over Pasta mixture and toss well.
• Taste and adjust the seasonings, if necessary.
• Serve chilled or at room temperature.
• Serves 6 to 8.

PASTA SALAD WITH MOZZARELLA, SUN-DRIED TOMATOES AND OLIVES

Steps:

• Blend first 5 ingredients in processor until tomatoes are coarsely chopped. Set dressing aside.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to large bowl. Add dressing to hot pasta; toss to coat. Cool, stirring occasionally. Add chopped fresh tomatoes, mozzarella, basil, Parmesan and olives; toss. Season to taste with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before serving.)

FRESH MOZZARELLA PASTA SALAD

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 10 minutes. Drain well, and let cool.
• Mix the mozzarella cheese cubes, tomatoes, basil, crushed red pepper flakes, and salt with olive oil in a salad bowl. Gently mix in the orzo pasta, and toss lightly to coat the ingredients with oil.

PASTA SALAD WITH SPINACH, OLIVES, AND MOZZARELLA

Steps:

• Bring a medium pot of heavily salted water to a boil over high heat. Cook pasta according to the package directions, or until al dente. Drain, then rinse under cold water until cool.
• Transfer pasta to a large bowl and add mozzarella, spinach, olives, and Parmesan. Toss to combine.
• In a separate, nonreactive bowl, combine vinegar, salt, and pepper. While whisking constantly, slowly add oil by pouring in a thin stream down the side of the bowl. Whisk until completely incorporated.
• Pour vinaigrette over salad and toss until pasta is coated. Taste, adjust seasoning as desired, and serve.

PASTA SALAD

Steps:

• Make the dressing: Combine vinegar, garlic, oregano and a big pinch each salt and pepper in a large bowl. Whisk in oil; taste and add more salt, pepper or vinegar as needed. Set aside.
• Prepare the pasta: Bring a large pot of heavily salted water to a boil. Cook the pasta according to the package directions until the pasta is al dente. Drain well, transfer to the large bowl, and toss with the dressing while still warm.
• Add tomatoes, mozzarella, salami, olives, cucumber and onion to the bowl and toss well; fold in herbs. Taste and season with more salt, pepper and vinegar, if you like.
• Drizzle with olive oil and top with cracked black pepper just before serving.

PASTA BAKED WITH OLIVES, VEGETABLES AND MOZZARELLA

Steps:

• Preheat the oven to 375 degrees.
• Lightly grease a shallow baking dish with olive oil.
• Heat the olive oil in a large skillet, add the zucchini and cook over med-high heat, stirring occasionally, until the zucchini begin to brown; season with salt and peper.
• Set aside to cool.
• Cook the pasta al dente.
• Drain, rinse with cold water, drain again, then toss with the zucchini.
• Add the olives, tomatoes and half the cheeses to the pasta.
• Toss well and pour into the baking dish.
• Spread the remaining mozzarella on top, reserving the rest of the parmesan for garnish.
• Bake the pasta until the cheese is melted and the pasta is heated through (about 15-20 minutes).
• Serve with the remaining cheese.

PASTA SALAD WITH MOZZARELLA, SUN-DRIED TOMATOES AND OLIVES

Steps:

• Blend first 5 ingredients in processor till tomatoes are coarsely chopped and set dressing aside.
• Cook pasta till tender but still firm to bite, drain, transfer to large bowl.
• Add dressing to hot pasta, toss to coat.
• Cool pasta, stirring occasionally.
• Add fresh tomatoes, mozzarella, basil, parmesan and olives, toss.
• Season to taste with salt and pepper.
• Can be made 6 hours ahead.
• Cover, chill.
• Bring to room temp.
• before serving.