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 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!
TOMATOES ROASTED WITH PESTO
Provided by Ina Garten
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees.
- Core the tomatoes and then slice them across (not through the stem) in 1/2 inch-thick slices. Arrange the slices in a single layer on a sheet pan. Drizzle the tomatoes with the olive oil and sprinkle with the oregano, 1 1/2 teaspoons salt, and the pepper.
- Bake the tomatoes for 10 minutes. Remove them from the oven, spread each slice with Pesto, and sprinkle with the Parmesan cheese. Return the tomatoes to the oven and continue baking for 7 to 10 minutes, until the Parmesan is melted and begins to brown. Using a flat metal spatula, put the tomatoes on a serving platter, sprinkle with extra salt, and serve hot, warm, or at room temperature.
- Place the walnuts, pine nuts, and garlic in the bowl of a food processor fitted with the steel blade. Process for 30 seconds. Add the basil, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is pureed. Add the Parmesan and puree for a minute. Use immediately or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
FRESH MOZZARELLA AND TOMATO
Looking for a quick appetizer idea? Then check out this cheese and fresh tomatoes recipe that requires no cooking at all and is ready in just 30 minutes!
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- On round plate, arrange tomato and cheese slices alternately. Drizzle oil and vinegar over tomatoes and cheese. Sprinkle with basil and pepper.
- Let stand at room temperature 20 minutes to blend flavors. Cover and refrigerate leftovers.
Nutrition Facts : Calories 260, Carbohydrate 8 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 2 g, Protein 16 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 4 g, TransFat 0 g
FRESH MOZZARELLA BLT WITH PESTO
Steps:
- Slice the baguette open, leaving one side attached to form a hinge. Cook the bacon in a skillet over low heat until crispy; drain on paper towels.
- Combine the pesto with the mayonnaise and smear on the bottom part of the bread. Layer the romaine on the bread, then the tomato, bacon and mozzarella. Season with salt and pepper; close the sandwich and wrap in parchment paper.
PESTO PASTA RECIPE WITH TOMATOES AND MOZZARELLA
Here's how to make the best pesto pasta, perfectly coated in sauce for maximum flavor! Add in juicy roasted tomatoes and fresh mozzarella for the perfect dinner.
Provided by Suzy Karadsheh
Categories Main Course
Number Of Ingredients 8
Steps:
- Heat the oven to 450 degrees F and arrange a rack in the middle.
- In a larger bowl, toss the tomatoes with kosher salt, black pepper, garlic and extra virgin olive oil. Transfer to a sheet-pan and bake in heated oven 25 to 35 minutes or just until the tomatoes collapse and develop some char (if you don't want them too soft, take the tomatoes out earlier). When ready, remove from the oven. (See notes)
- While the tomatoes are roasting, cook the spaghetti in boiling water according to the package to al dente (about 10 minutes). Reserve ½ cup of the pasta cooking water. Drain the pasta.
- Transfer the cooked spaghetti to a large bowl (same bowl used earlier for the tomatoes). Add the pesto and toss to coat. If you need to, add a little bit of the pasta cooking water to help mix it evenly. Taste, and if needed, add a bit of kosher salt and black pepper to season.
- Add the roasted tomatoes and mozzarella to the bowl of pasta. Toss to combine. Serve warm. Garnish with fresh basil, if you like.
Nutrition Facts : Calories 516.4 kcal, Carbohydrate 66 g, Protein 16.6 g, Fat 20.8 g, SaturatedFat 4.2 g, Cholesterol 10.1 mg, Sodium 412.2 mg, Fiber 4.9 g, Sugar 7.3 g, ServingSize 1 serving
BRUSCHETTA WITH PESTO, MOZZARELLA AND SUN-DRIED TOMATOES
Make and share this Bruschetta With Pesto, Mozzarella and Sun-Dried Tomatoes recipe from Food.com.
Provided by evelynathens
Categories Spreads
Time 20m
Yield 30 appetizers (approximately
Number Of Ingredients 14
Steps:
- Place the olive oil and the garlic in small bowl and let sit for at least 1/2 an hour; preheat the broiler; spread the bread slices on a baking sheet and then brush both sides with the olive oil; broil until golden on both sides (this will only take a couple of minutes).
- Place the tomatoes in a cup and cover with boiling water; after about 5 minutes, remove, pat dry and cut into long thin strips.
- Spread cooled brushetta with pesto of your choosing, a slice of mozzarella and a strip of sun-dried tomato.
- To make red pesto: Place all ingredients except oil in food processor; process adding oil gradually until it forms a paste.
- To make basil pesto: Place all ingredients except oil in food processor; process adding oil gradually until it forms a paste.
THREE-HERB PESTO
Steps:
- In a blender or food processor purée all ingredients with salt and pepper to taste until smooth.Pesto keeps in a jar with a tight-fitting lid, chilled, up to 1 week.
- Let pesto come to room temperature before using. Makes about 1 cup.
TOMATOES AND MOZZARELLA WITH FRESH 3 HERB PESTO
A great summer dish...especially when you have an abundance of fresh tomatos around. Definately try to use fresh mozzarella, it is completely different from the prepackaged store kind.
Provided by kleigh83
Categories Cheese
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- On a large round platter alternate tomato and mozzarella slices, overlapping slightly, and spoon pesto in a ring around center of slices.
- Sprinkle with pepper and garnish with herbs.
- for pesto: In a blender or food processor puree all ingredients with salt and pepper to taste until smooth.
- Pesto keeps in a jar with a tight fitting lid, chilled up to 1 week.
- Let pesto come to room temperature before using.
- (pesto can be used for a variety of other things not including this recipe).
Nutrition Facts : Calories 551, Fat 50.1, SaturatedFat 13.2, Cholesterol 52.2, Sodium 497.1, Carbohydrate 9.2, Fiber 2.3, Sugar 4.2, Protein 18.9
SLICED TOMATOES AND MOZZARELLA WITH THREE-HERB PESTO
Categories Tomato Appetizer Side No-Cook Vegetarian Quick & Easy Mozzarella Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 5
Steps:
- On a large round platter alternate tomato and mozzarella slices, overlapping slightly, and spoon pesto in a ring around center of slices. Sprinkle tomatoes and mozzarella with pepper and garnish with herbs.
More about "tomatoes and mozzarella with fresh 3 herb pesto food"
PASTA WITH SUN-DRIED TOMATO PESTO AND MOZZARELLA …
From onceuponachef.com
PESTO PIZZA WITH FRESH TOMATOES & MOZZARELLA - ONCE …
From onceuponachef.com
PESTO PIZZA WITH FRESH TOMATOES AND MOZZARELLA AND ... - FOODIECRUSH
From foodiecrush.com
TORTELLINI PASTA SALAD WITH PESTO SAUCE, TOMATOES, AND MOZZARELLA ...
From chewoutloud.com
BEST TOMATO, MOZZARELLA AND PESTO SANDWICHES RECIPES
From foodnetwork.ca
20+ FRESH MOZZARELLA CHEESE RECIPES - EATINGWELL
From eatingwell.com
17 ASPARAGUS RECIPES YOU DIDN'T THINK OF BEFORE
From redbookmag.com
PESTO PASTA SALAD WITH TOMATOES AND MOZZARELLA RECIPE
From myrecipes.com
SLICED TOMATOES AND MOZZARELLA WITH THREE HERB PESTO
From recipenet.org
FRESH MOZZARELLA WITH ROASTED TOMATOES - HONEST COOKING
From honestcooking.com
PASTA AMORE - FOOD MENU
From pastaamore.com
25 FRENCH TARTINE RECIPES YOU’LL LOVE - INSANELY GOOD
From insanelygoodrecipes.com
FRESH MOZZARELLA, HEIRLOOM TOMATO, & BASIL PIZZA RECIPE
From myrecipes.com
HEALTHY & TASTY FOOD ON INSTAGRAM: "1️⃣ OR 2️⃣? WHICH #RECIPE BY ...
From instagram.com
5TH STREET - RESTAURANT AND PUB SERVING FRESH FOOD AND DELICIOUS …
From fifthstreet.ca
FRESH PESTO APPETIZER WITH TOMATO AND MOZZARELLA SLICES
From homegardenandhomestead.com
BEST PIZZA IN APTOS, CA: 11 TOP PIZZERIAS! (2023)
From familydestinationsguide.com
PASTA WITH TOMATOES AND MOZZARELLA RECIPE | MYRECIPES
From myrecipes.com
MINT TO BE FRESH PASTA Τιμές μενού (CY) - PRICELISTO
From pricelisto.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love