Tomato And Mozzarella Pesto Pasta Salad Food

TOMATO AND MOZZARELLA PESTO PASTA SALAD

Steps:

• Cook pasta according to package directions. Drain and add to a large bowl. Note - If you don't want the mozzarella in step two to melt at all and want it to remain intact in balls, wait about 10 minutes for the pasta to cool a bit before proceeding.
• Add the cherry tomatoes, mozzarella, pesto, and stir to combine and coat evenly.
• Add the Parmesan, pepper, and stir to combine and coat evenly. Taste and if desired, add salt but I did not find it necessary.
• Optionally garnish with basil and serve immediately if desired or chill before serving.

TOMATO, MOZZARELLA AND PESTO PASTA SALAD

Steps:

• Cook the pasta according to the directions on the package.
• Meanwhile, cut the mozzarella into small cubes and quarter the cherry tomatoes.
• When the pasta is cooked, drain it and rinse it in cold water until the pasta is cold. Drain it again.
• Mix the pesto sauce, olive oil and parmesan in with the pasta.
• In a large serving bowl, mix the pasta with the mozzarella and tomatoes.
• Sprinkle the pine nuts over the top and serve.

SPRING PASTA SALAD WITH ASPARAGUS, TOMATO AND MOZZARELLA

Steps:

• Put up a large pot of salted water for cooking the pasta and bring it to a boil.
• Add the asparagus and blanch it until just tender, about 3 minutes.
• Scoop the asparagus from the water with a large strainer spoon and place in a colander. Run cold water over it to stop the cooking process, and to preserve the bright green color. Drain well and slice into small pieces on the diagonal, leaving the tips whole.
• Bring the water back to a rapid boil and cook the penne until just al dente (tender but slightly firm to the bite). Run the pasta under cold water and drain very well.
• In a large serving bowl, add the pasta, the blanched asparagus and all the remaining ingredients. Season with salt and pepper and toss well until all the pasta is well coated with dressing. Taste for seasoning. This is best served at room temperature.
• Note: Another lovely addition to this pasta is about 3/4 cup freshly shelled spring peas. Blanch them for 1 minute in the boiling pasta water after you blanch the asparagus. Drain well and add them to the bowl along with the other ingredients.

TOMATO, MOZZARELLA AND PESTO SALAD

Steps:

• With a food processor running, drop the garlic through the feed tube and process until minced. Turn off the processor, add the pine nuts, and pulse a few times to chop. Add the basil and pulse a few times to chop coarsely. Then, with the processor running, add the oil through the feed tube in a slow, steady stream and process until a smooth, moderately thick paste forms, stopping to scrape down the bowl as needed. Transfer to a bowl and stir in the Parmesan. Season to taste with salt and pepper and lemon.
• In a bowl, whisk together 3 Tbs. pesto and vinegar (you might want more pesto). Whisking constantly, slowly add the oil until emulsified. Season to taste with salt and pepper.
• Slice the tomatoes and mozzarella balls in half, add to the bowl, and toss gently. Season with salt and pepper and mound on a serving platter. Serve at once.