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Ready for a big bite of summertime? Pass around this garden-fresh pasta salad. I'd suggest serving it at your next dinner party, potluck or luncheon. —Charlotte Gehle, Brownstown, Michigan
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Nutritional Facts 3/4 cup equals 224 calories, 13 g fat (3 g saturated fat), 11 mg cholesterol, 221 mg sodium, 22 g carbohydrate, 1 g fiber, 6 g protein.
Originally published as Italian Basil Pasta Salad in Country Woman April/May 2009, p34
Fresh Mozzarella FactsCompared to the more firm texture of most commercially produced mozzarella, fresh mozzarella is soft and moist. The flavor is mild, delicate and somewhat milky. Fresh mozzarella is usually shaped into balls and stored in brine. After buying fresh mozzarella, it should be refrigerated in the brine and eaten within a few days.
Compared to the more firm texture of most commercially produced mozzarella, fresh mozzarella is soft and moist. The flavor is mild, delicate and somewhat milky. Fresh mozzarella is usually shaped into balls and stored in brine. After buying fresh mozzarella, it should be refrigerated in the brine and eaten within a few days.
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Reviewed on May. 05, 2013 by kleescraga
Super salad. Thank you TimBoy (May 28, 2011) for the link for recipe conversions though because the original recipe serves 18 and my husband doesn't really appreciate leftovers. I reduced the recipe by 1/3rd and still have enough for lunch today. This salad was our main dish for dinner last night with a side of creamy clam chowder. Lovely meal. We have a monthly meal with 5 other couples so I'll definitely take this salad next time and keep it in mind for church suppers.
Reviewed on Jan. 26, 2013 by AFleeman
Very Good. Even better a few days later as left-overs!
Reviewed on Aug. 19, 2012 by cheeriogirl
GREAT recipe.
Reviewed on Jun. 04, 2011 by llscmr
Makes enought for a million!!
Reviewed on May. 31, 2011 by belairbaby
I made this recipe for Memorial Day this year and it was a big hit with our neighbors. I made it a day ahead of time. It is light and fresh and delicious! I will definitely make the recipe again.
Reviewed on May. 28, 2011 by TimBoy
Here is a link to an excellent recipe converter that I have used numerous times when preparing meals for several hundred. You can take the conversion either way, up or down. http://www.fruitfromwashington.com/Recipes/scale/recipeconversions.php
Reviewed on May. 28, 2011 by sdipiazza
This salad sounds very good. I intend to make it for dinner tonight...however I am making it for two people. Wish Taste of Home would include the program that re-calculates the recipe for smaller portions.
Reviewed on Apr. 29, 2011 by lizzyblmt
This is an excellent salad. Fresh and delicious. I was a big hit with everyone.
Reviewed on Apr. 01, 2011 by jmm162
AMAZING RECIPE! This is a big hit everywhere I take it. We make it all the time!
Reviewed on Jul. 09, 2010 by jr1849
I made this pasta salad for a graduation party over the 4th of July weekend and it was a smashing success! There weren't any leftovers for the next day so my husband requested I make it again. I substituted chopped pepperocinis for the banana pepper rings and used 8 slices of salami. Absolutely wonderful! This is my new go-to pasta salad!
Reviewed on Jun. 21, 2010 by Colleen V
Flavors blend together perfectly. The fresh basil topped it off. Will definitely make it again.
Reviewed on Jun. 21, 2010 by aug2295
Excellent pasta salad! I added pepperoni, left out the olives and used fresh red pepper instead of the rings, and it was a hit.
Reviewed on Jun. 01, 2010 by bel62pre
This salad was so refreshing. Even my son & husband liked it and they are very finisky eaters. I took some of it to work and everyone loved it. I also added extra salami.
Reviewed on May. 30, 2010 by TheMadge
The blend of different flavors makes this dish wonderful. I didn't have red wine vinegar so substituted with apple cider vinegar. The only complaint was that there wasn't enough salami, and I used six slices.
Reviewed on Jul. 31, 2009 by lattedeb
This is very good, dressing is light. Liked the tip of rubbing your fresh basil with vegetable oil before cutting, prevents basil from turning dark.
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