Wednesday, July 1, 2009

Basil and Mozzerella Pasta Salad

If you are faced with bringing a side dish or salad to an event, please bring this. Trust me. The only problem is that you'll keep craving it long after it's gone…

Basil and Mozzerella Pasta Salad

1-8 oz. block mozzerella, cut into 1/2 inch chunks
About a cup of cherry tomatoes, halved
1/4 cup olive oil
1/2 cup julienne-sliced fresh basil
2 cloves garlic, minced
1/4 tsp. salt
1/8 tsp pepper
1 box farfalle, penne, or whatever you like
1/4 cup freshly grated Parmesan

1. Combine first 7 ingredients and toss well. Let stand at room temperature for at least 2 hours.
2. Cook pasta. Drain and toss with sauce. Top with Parmesan. Serve room temperature. Makes 6-8 one cup servings.

So simple. Outrageously delicious.


  1. Do you use regular mozzarella or FRESH mozzarella for this recipe? I could see it working either way, but was just curious. I just may make this...with garden basil and tomatoes!!!

  2. Oh my goodness, that sounds SO good!! I'll have to make that later this week :)

  3. Outrageously delicious indeed...I will be making it for my neighborhood 4th of July get together....yummy :)

  4. Mmmm....Sounds good. We love cheese in our house (probably a bit too much).

  5. Oh yum! I fried my basil in the greenhouse a couple weeks ago when it was 95 outside (I can only imagine how hot it got in the greenhouse...) and we got terribly busy and had a sick kid and a million and on other excuses... and the basil didn't get watered...
    Time to start some new plants on the deck!


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