Penne, Tomato, And Mozzarella Salad Recipe

Recipe By Slurrp

This Penne, Tomato, and Mozzarella Salad is a refreshing and flavorful dish that is perfect for summer. The penne pasta is cooked al dente and tossed with juicy cherry tomatoes, creamy mozzarella cheese, and fresh basil leaves. The dressing is a simple combination of olive oil, balsamic vinegar, garlic, and Italian seasoning, which adds a tangy and herbaceous flavor to the salad. Serve this salad as a light lunch or as a side dish at your next barbecue or picnic.

4.2
12 Rating -
Rate
Vegdiet
40minstotal
20minsPrep
20minsCook
40m.total
20m.Prep
20m.Cook
Penne, Tomato, And Mozzarella Salad
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Ingredients for Penne, Tomato, And Mozzarella Salad Recipe

  • 1.33 ounce Penne Pasta
  • 0.17 cup Cherry Tomatoes, Halved
  • 1.33 ounce Fresh Mozzarella Cheese, Cubed
  • 1/25 cup Fresh Basil Leaves, Torn
  • 1/2 tablespoon Olive Oil
  • 0.33 tablespoon Balsamic Vinegar
  • 0.33 cloves Cloves Garlic, Minced
  • 0.17 teaspoon Italian Seasoning
  • As required Salt And Pepper To Taste

Directions: Penne, Tomato, And Mozzarella Salad Recipe

Cooking Directions

  • STEP 1.Cook the penne pasta according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process.
  • STEP 2.In a large bowl, combine the cooked penne pasta, cherry tomatoes, mozzarella cheese, and basil leaves.
  • STEP 3.In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, Italian seasoning, salt, and pepper to make the dressing.
  • STEP 4.Pour the dressing over the pasta mixture and toss until well coated.
  • STEP 5.Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together.
  • STEP 6.Before serving, give the salad a good stir and adjust the seasoning if needed.
  • STEP 7.Serve the Penne, Tomato, and Mozzarella Salad chilled as a refreshing side dish or light lunch.

Storage and Serving

  • Store any leftovers in an airtight container in the refrigerator for up to 2 days.
  • If the salad becomes dry after refrigeration, drizzle a little extra olive oil and balsamic vinegar before serving.
  • Garnish with additional fresh basil leaves for an extra burst of flavor.
Nutrition
value
249
calories per serving
15 g Fat11 g Protein18 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    15g
  • Protein
    11g
  • Carbs
    18g
  • Fiber
    < 1g

MacroNutrients

  • Carbs
    18g
  • Protein
    11g
  • Fiber
    < 1g

Fats

  • Fat
    15g

Vitamins & Minerals

  • Calcium
    256mg
  • Iron
    2mg
  • Vitamin A
    57mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    51mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    10mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    30mg
  • Manganese
    < 1mg
  • Phosphorus
    195mg
  • Selenium
    11mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp