Tomato Mozzarella Pasta Salad
User Reviews
4.9
Tomato Mozzarella Pasta Salad
Description
The recipe begins by boiling salted water and cooking bowtie pasta until tender, then rinsing to cool and drain thoroughly. The Parmesan balsamic vinaigrette combines olive oil, balsamic vinegar, mayonnaise, Parmesan, Dijon mustard, garlic, dried basil, salt, and cracked black pepper for a creamy and tangy dressing with herbal notes. Fresh spinach is roughly chopped while grape tomatoes are halved, and mozzarella is diced into cubes.
Once the pasta is cool to prevent wilting, it is combined with the vegetables and cheese in a large bowl. Adding the dressing and tossing everything together produces a salad with a mixture of textures: soft pasta, crisp spinach, juicy tomatoes, and creamy mozzarella.
Fresh mozzarella is preferred for softness and flavor, but block mozzarella works as a substitute. The salad is served chilled or at room temperature and can complement grilled meats or be enjoyed on its own as a light meal.
Ingredients
- 8 oz. bowtie pasta $0.67
- salt $0.02, for pasta water
- 3 cups spinach $1.20, fresh
- 1 pint grape tomatoes $2.50
- 8 oz. mozzarella cheese $2.60
Parmesan Balsamic Vinaigrette
- 1/3 cup olive oil $0.55
- 3 Tbsp balsamic vinegar $0.41
- 2 Tbsp mayonnaise $0.17
- 2 Tbsp Parmesan Cheese $0.22, grated
- 1/2 Tbsp Dijon mustard $0.09
- 1 clove garlic $0.08, minced
- 1/2 tsp basil $0.05, dried
- 1/4 tsp salt $0.01
- black pepper $0.02, freshly cracked
Instructions
- Fill a pot with water and add two large pinches of salt. Cover the pot and bring it to a boil over high heat. Once boiling, add the pasta and continue to boil until the pasta is tender. Drain the pasta in a colander, give it a brief rinse with cool water, and let it drain well while you prepare the rest of the salad.
- While waiting for the pasta to cook, prepare the rest of the salad. Start with the Parmesan Balsamic Vinaigrette. Combine all the dressing ingredients in a jar or blender. Either blend until combined or shake your jar until the ingredients are well combined. Set the dressing aside until needed.
- Roughly chop the spinach and slice the grape tomatoes in half. Dice the mozzarella into 1/2-inch cubes.
- Add the spinach, tomatoes, and mozzarella to a large bowl. Once the pasta is well drained and mostly cool, add it to the bowl with the mozzarella and vegetables. Make sure the pasta is no longer hot, so it doesn't wilt the spinach or melt the cheese.
- Toss the ingredients to combine. If serving the salad later, store it like this without dressing. If serving immediately, add half of the dressing and toss to coat. Add more dressing as desired.
Notes
- Fresh mozzarella is recommended for best texture and flavor, though block or stick mozzarella may be used.
- Using whole milk mozzarella rather than part-skim improves creaminess if available.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6about 1.5 cups each
Amount Per Serving
Calories 42918 kcal
% Daily Value*
| Serving | 1.5Cups | |
| Calories | 429.18kcal | 21% |
| Carbohydrates | 36.62g | 12% |
| Protein | 15.67g | 31% |
| Fat | 24.6g | 38% |
| Sodium | 567.75mg | 24% |
| Fiber | 3.03g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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