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Becky Luigart-Stayner; Cindy Barr Photo by: Becky Luigart-Stayner; Cindy Barr

Orecchiette with Tomatoes, Fresh Mozzarella, and Basil

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.

Cooking Light JUNE 2004

  • Yield: 4 servings (serving size: 1 1/2 cups)

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.

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
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Orecchiette with Tomatoes, Fresh Mozzarella, and Basil recipe

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