Penne, Tomato, and Mozzarella Salad

Penne, Tomato, and Mozzarella Salad

94
MARBALET 46

"Garden fresh basil and summer sweet cherry tomatoes make this pasta salad a warm season favorite. Takes only a few minutes to put together, a quick summertime meal."

Ingredients

40 m {{adjustedServings}} servings 405 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 405 kcal
  • 20%
  • Fat:
  • 17.2 g
  • 26%
  • Carbs:
  • 47.5g
  • 15%
  • Protein:
  • 17.5 g
  • 35%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 337 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  1. Cook pasta in a large pot of boiling salted water as directed on package, until just tender. Drain, and set aside.
  2. Heat olive oil in a small saucepan. Add green onions and cook, stirring occasionally, 2 or 3 minutes. Stir in garlic, and cook for 2 minutes. Add pasta, tomatoes, salt, and pepper. Cook over low heat to warm through. Stir in mozzarella and Parmesan cheese. Coarsely tear basil leaves in halves or thirds; add to pasta with olives, and serve immediately.
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Reviews

94
  1. 119 Ratings

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This recipe was bland as written but I made a few modifications based on reviews: I sauteed 3 garlic cloves, used drained diced tomatoes, added some oregano, basil and pepper. I let that simmer...

Very good but I served it cold. A salad to me is cold. It had a very good taste.

This is good, but a little bland as is, although I don't like olives so I leave them out. We like it better as a cold pasta salad after the flavors meld more. As others, I added more garlic. I a...