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Pasta with Mozzarella, Tomatoes and Fresh Basil Recipe

During the summer season, I like to prepare this pasta salad featuring garden-fresh tomatoes and basil. Fresh mozzarella adds a tasty touch.—Ken Churches, Kailua-Kona, HI

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Pasta with Mozzarella, Tomatoes and Fresh Basil Recipe

Prep: 20 min. + standing Cook: 15 min.

Yield: 6 Servings

20 15 35

Ingredients

12 ounces fresh mozzarella cheese, cubed
6 tablespoons olive oil
4 teaspoons minced garlic
1 teaspoon salt
1 teaspoon pepper
1 package (16 ounces) uncooked linguine
1 cup chopped fresh basil leaves
3 medium tomatoes, chopped

Directions

In a large bowl, combine the cheese, oil, garlic, salt and pepper; let stand at room temperature for 1 hour.
Meanwhile, cook linguine according to package directions; drain and rinse in cold water. Add to cheese mixture. Stir in basil and tomatoes. Serve at room temperature or chilled. Yield: 6 servings.

Nutritional Facts 1 cup equals 574 calories, 28 g fat (10 g saturated fat), 45 mg cholesterol, 483 mg sodium, 61 g carbohydrate, 4 g fiber, 21 g protein.

Originally published as Pasta with Mozzarella, Tomatoes and Fresh Basil in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p236

Fresh Mozzarella Facts

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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Pasta with Mozzarella, Tomatoes and Fresh Basil

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Reviewed on Feb. 09, 2012 by laurenph31

I tried this for dinner last night, and my husband and I both loved the cool, fresh flavor. It was very simple to make...we'll be making this one again!