TOMATO, MOZZARELLA AND PESTO SANDWICHES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 5m
Yield 4 sandwiches
Number Of Ingredients 4
Steps:
- Spread some pesto on the cut side of both halves of each ciabatta roll. Lay a thick slice of mozzarella on the bottom halves, followed by a thick slice of tomato. Top with the other ciabatta halves and serve immediately!
TOMATO AND MOZZARELLA PESTO PASTA SALAD
This pesto pasa salad features tender pasta, cherry tomatoes, and fresh mozzarella coated in Parmesan cheese and DELICIOUS pesto sauce!!
Provided by Averie Sunshine
Categories Salad
Time 15m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 241 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 33 milligrams cholesterol, Fat 10 grams fat, Fiber 2 grams fiber, Protein 13 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 404 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
TOMATO & MOZZARELLA SALAD WITH TOMATO DRESSING
Enjoy this super-quick tomato and mozzarella salad as a side dish, or add some sliced avocado for a filling lunch. Top with basil leaves and crushed crostini for extra flavour and texture
Provided by Tom Kerridge
Categories Lunch, Side dish, Starter
Time 15m
Number Of Ingredients 8
Steps:
- Put the tomatoes in a bowl with the shallots and season with a large pinch of salt. Leave for 10 mins for the tomatoes to release their juices.
- Lift the tomatoes and shallots out of the bowl using a slotted spoon, and reserve the juices. Arrange the tomatoes over two plates, then sprinkle over the shallots.
- Whisk the olive oil, Tabasco and vinegar into the reserved tomato juices to make a dressing. Drizzle over the tomatoes and shallots, then scatter with the shredded basil and crushed crostini. Put one half of the mozzarella in the centre of each plate, and season with freshly ground black pepper. Top with the extra basil leaves, and serve.
Nutrition Facts : Calories 463 calories, Fat 41 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 0.8 milligram of sodium
TOMATO, MOZZARELLA AND PESTO SALAD
This is a Williams Sonoma recipe I found online. Made it with basil I grew myself and some wonderful fresh mozzarella and heirloom tomatoes from Whole Foods. Very fresh and summery. This recipe makes about a cup of pesto, which isn't entirely used up by the recipe. We loved it so much we were putting it on everything, including bread
Provided by Suzycooksforfun
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 673, Fat 63, SaturatedFat 15.7, Cholesterol 55.9, Sodium 557.1, Carbohydrate 9.5, Fiber 2.5, Sugar 5, Protein 20.6
TOMATO, MOZZARELLA AND PESTO PASTA SALAD
I came up with this one day when trying to use up ingredients I already had. The pine nuts give the salad a great, nutty flavour and add a bit of crunch to the texture. Serves 4 as a side dish. Update: I have added some olive oil to the pasta salad to moisten it up a bit, based on a review.
Provided by Shuzbud
Categories European
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
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.
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