Orecchiette with Tomatoes, Fresh Mozzarella, and Basil
Photography: Becky Luigart-Stayner; Cindy Barr; 
Taking its cue from Italy's insalata caprese, this easy dish combines fresh mozzarella cheese with basil and tomatoes. Choose the ripest, most flavorful tomatoes for this sensational pasta salad.
| Servings:4 servings (serving size: 1 1/2 cups) | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
Ingredients
- 2 cups uncooked orecchiette (about 8 ounces uncooked "little ears" pasta)
- 3 cups chopped plum tomato
- 1 1/4 cups (5 ounces) diced fresh mozzarella cheese
- 1 cup loosely packed chopped fresh basil
- 1 tablespoon extravirgin olive oil
- 3/4 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 2 garlic cloves, minced
Amount Per
Serving
- protein:15.1 g
- saturated fat:5.7 g
- mono fat:4.2 g
- cholesterol:28 mg
- sodium:361 mg
- iron:3.4 mg
- calories:376
- fiber:3.4 g
- calcium:239 mg
- fat:12.4 g
- carbohydrate:50.5 g
- poly fat:1.1 g
- calories from fat:30 %
directions
Cook pasta according to package directions, omitting salt and fat; drain and rinse under cold water. Drain. Combine pasta, tomato, and remaining ingredients. Cover and chill at least 1 hour.
