Becky Luigart-Stayner; Cindy Barr
Recipe from Cooking Light

Taking its cue from Italy's insalata caprese, this easy dish combines fresh mozzarella cheese with basil and tomatoes. Choose the ripest, most flavorful tomatoes for this sensational pasta salad.

Ingredients

  • 2 cups uncooked orecchiette (about 8 ounces uncooked
  • 3 cups chopped plum tomato
  • 1 1/4 cups (5 ounces) diced fresh mozzarella cheese
  • 1 cup loosely packed chopped fresh basil
  • 1 tablespoon extravirgin olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 2 garlic cloves, minced

Preparation

  1. Cook pasta according to package directions, omitting salt and fat; drain and rinse under cold water. Drain. Combine pasta, tomato, and remaining ingredients. Cover and chill at least 1 hour.
Jeanne Lemlin,
June 2004

Nutritional Information

  • Calories: 376
  • Calories from fat: 30%
  • Fat: 12.4g
  • Saturated fat: 5.7g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 1.1g
  • Protein: 15.1g
  • Carbohydrate: 50.5g
  • Fiber: 3.4g
  • Cholesterol: 28mg
  • Iron: 3.4mg
  • Sodium: 361mg
  • Calcium: 239mg