Trying to find
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Thread: Trying to find

  1. #1
    annie1995
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    Default Trying to find

    A tomato and mozzerella pasta salad recipe. I had some years ago, and I have never been able to find someone who can tell me what the base of it is. Its been driving me crazy. Thank you to all if you can help me!!!!

  2. #2
    firefly038
    Guest

    Default

    I just had some delicious tomato & mozarella salad from a deli here in NY the other day. I've never made it but from what I could taste, there was olive oil, basil, minced garlic, and vinegar (don't know what kind though, balsalmic would probably be nice).

    Honestly, when I make pasta salad at home, I just use Athena brand Feta Cheese dressing. I buy it at our local grocery store and DH has told me that it tastes just like those deli pasta salads.

    HTH a bit.

  3. #3
    beccaboo_momoftwo
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    The last recipe I used for a tomato and mozzarella pasta salad did indeed have a balsamic vinegar base. I can find the recipe if you are still interested. It was really good!

  4. #4
    thaigirl1
    Guest

    Default

    Here's one:

    http://allrecipes.com/Recipe/Penne-T...ad/Detail.aspx

    Penne, Tomato, and Mozzarella Salad

    Original recipe yield: 6 servings
    PREP TIME 20 Min
    COOK TIME 20 Min
    READY IN 40 Min

    INGREDIENTS

    * 1 (12 ounce) package penne pasta
    * 1/4 cup olive oil
    * 1 bunch green onions, chopped
    * 1 clove garlic, minced
    * 1 cup quartered cherry tomatoes
    * salt and pepper to taste
    * 5 ounces mozzarella cheese, diced
    * 1/2 cup grated Parmesan cheese
    * 4 ounces fresh basil
    * 12 large black olives, halved

    DIRECTIONS

    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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