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 Cooking Light

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

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Orecchiette with Tomatoes, Fresh Mozzarella, and Basil Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy