We really enjoyed this but I did make a few changes. I used whole wheat rotini for the pasta, added 2 tbsp. of balsamic and some fresh oregano to the olive oil, s&p, red pepper and garlic and used that as a dressing. I also added a roasted red pepper And mini turkey pepperoni. I will make again with these modifications.
Orecchiette with Tomatoes, Fresh Mozzarella, and Basil
Becky Luigart-Stayner; Cindy Barr
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.
Yield: 4 servings (serving size: 1 1/2 cups)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- 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
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
- 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.
Orecchiette with Tomatoes, Fresh Mozzarella, and Basil Recipe at a Glance
- COURSE: Main Dishes, Salads
- CONVENIENCE: Make-Ahead, Portable/Picnic
- CUISINE: Italian
- MAIN INGREDIENT: Pasta
- DIETARY CONSIDERATION: Meatless
- OCCASION: Summer
- PUBLICATION: Cooking Light
More Recipes for Main Dishes
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Pesto Pasta with Chicken and Tomatoes
Oxmoor House -
Cheesy Stuffed Shells with My Secret Tomato Sauce
Oxmoor House -
Tomato and Mozzarella Risotto
Cooking Light
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