Read reviews (15)
Rate recipe
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
This recipe is:
Contest Winning
Quick
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.
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
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.
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013