Penne Tomato Mozzarella Salad Food

PENNE WITH BABY MOZZARELLA, TOMATOES, AND HERBS

Steps:

• Bring a large pot of cold water to a boil over high heat, then salt it generously, add the pasta, and cook, stirring occasionally, until al dente. Drain.
• Meanwhile, strip the leaves from the oregano and thyme sprigs. Chop them together with the garlic, 1/2 teaspoon salt, and the pepper, and then use the flat side of the knife to mash and smear the mixture to a coarse paste. Put in a bowl, along with the cheese, olive oil and toss to coat the cheese with the herb paste.
• Cut the tomatoes into pieces about the same size as the cheese. Gently fold the tomatoes, parsley, and olives in with the cheese. Add the drained pasta and toss, then drizzle over a bit of olive oil and toss again. Serve now or room temperature.

PENNE, TOMATO, AND MOZZARELLA SALAD

Steps:

• Cook pasta in a large pot of boiling salted water as directed on package, until just tender. Drain, and set aside.
• Heat olive oil in a small saucepan. Add green onions and cook, stirring occasionally, 2 or 3 minutes. Stir in garlic, and cook for 2 minutes. Add pasta, tomatoes, salt, and pepper. Cook over low heat to warm through. Stir in mozzarella and Parmesan cheese. Coarsely tear basil leaves in halves or thirds; add to pasta with olives, and serve immediately.

PENNE WITH FRESH TOMATOES, BASIL, AND FRESH MOZZARELLA

Steps:

• Put a large pot of salted water on for the pasta. Meanwhile, prepare your sauce. In a large skillet, heat 1/4 cup of the olive oil. Add the garlic and cook until just fragrant, about 1 minute or less. Add the tomatoes and cook them for 3 to 5 minutes, just until they begin to release some of their juice.
• Cook the pasta in the pot of salted boiling water for 12 to 13 minutes until al dente. Drain the pasta. Add the pasta and basil to the pan with the tomatoes and toss. Season, to taste, with salt and freshly ground black pepper.
• Serve the pasta in bowls, equally distribute the fresh mozzarella and grated Parmesan between the bowls. Drizzle the remaining olive oil over the bowls of pasta and serve immediately.

PENNE PASTA SALAD WITH SPINACH & TOMATOES

Steps:

• Mix the oil, vinegar, rosemary, thyme, garlic granules, oregano, basil and salt together in a large bowl. Add the cooked pasta and spinach, toss to coat well.
• Add the tomatoes and cheeses and mix well.
• Serve warm or at room temperature.

PENNE PASTA SALAD

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. Meanwhile, combine tomatoes, green pepper, onions and olives. Stir in pasta. Combine remaining ingredients; pour over salad and toss to coat. Cover; refrigerate at least 2 hours before serving.

PENNE PASTA SALAD WITH SPINACH AND TOMATOES

Steps:

• Cook pasta as directed on package.
• Drain well.
• Meanwhile, mix oil, vinegar, marjoram, rosemary, garlic powder, crushed red pepper and salt in large bowl with wire whisk until well blended.
• Add pasta and spinach; toss to coat well.
• Add tomatoes and cheeses; toss gently to mix.
• Serve warm or at room temperature.

PENNE WITH GRAPE TOMATOES AND MOZZARELLA

Steps:

• Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water. Add chickpeas to pot; immediately drain pasta mixture, and return to pot.
• Add tomatoes, bocconcini, thyme, oil, and vinegar to pasta. Toss, adding reserved pasta water a little at a time to create a thin sauce that coats penne (you may not need all the water). Season with salt and pepper; toss to combine. Serve, garnished with additional thyme.

SMOKED MOZZARELLA AND PENNE SALAD

Steps:

• Process the dressing ingredients in food processor or blender until smooth.
• Cook pasta until al dente. Drain pasta in colander and run under cold water until well-cooled.
• In a large bowl, combine cooked pasta, spinach, roasted red peppers and smoked mozzarella.
• Toss the salad with the dressing then serve.

MOZZARELLA TOMATO SALAD

Steps:

• In a small bowl, combine the cheese, tomatoes and onion. In another small bowl, combine the remaining ingredients. Drizzle over salad; toss to coat. Let stand at least 15 minutes. Stir just before serving.

PENNE, TOMATO AND MOZZARELLA SALAD RECIPE - (5/5)

Steps:

• 1. Cook pasta in a large pot of boiling water as directed on package until just tender. Drain and set aside. 2. Heat olive oil in a small saucepan. Add green onions and cook, stirring occasionally, 2-3 minutes. Stir in garlic, and cook for 2 minutes. Add pasta, tomatoes, salt and pepper. Cook over low heat to warm through. Stir in mozzarella and Parmesan cheese. Coarsely tear basil leaves in halves or thirds; add to pasta wtih olives and serve immediately.

PENNE, TOMATO, AND MOZZARELLA SALAD

Steps:

• Boil pasta in salted water until tender, drain.
• Heat olive oil; add green onions & garlic, stirring occasionally, 2 or 3 minutes.
• Add pasta and tomatoes. Cook over low heat to warm through. Stir in cheeses. Add olives. Serve.

WHOLE FOODS SMOKED MOZZARELLA & PENNE SALAD RECIPE - (3.5/5)

Steps:

• PARMESAN DRESSING: Combine the Parmesan cheese, parsley, mayonnaise, vinegar, garlic, cayenne pepper, and salt and pepper with a hand mixer or in the bowl of food processor or in a blender until the dressing is smooth. SALAD: In a large pot of boiling salted water, cook the pasta until it is al dente. Drain the pasta into a colander, run cold water over it or submerge it in ice water until chilled through, and drain well. IN a large mixing bowl, combine the cooked pasta, spinach, roasted red peppers, and smoked mozzarella.