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bite-size fresh mozzarella cheese cherry tomatoes Italian salad dressing olive oil garlic red pepper whole wheat bow tie pasta fresh basil salt
Viewed: 11 - Published at: 6 years agoIngredients
- 1 1/2 cups bite-size fresh mozzarella cheese balls, cut into quarters
- 1 cup cherry tomatoes, cut into quarters
- 1/3 cup Italian salad dressing (I like using the Good Seasons packet dressing)
- 1/4 cup olive oil
- 4 garlic cloves, minced
- 1/2 teaspoon crushed red pepper flakes
- 1 lb whole wheat bow tie pasta (I use barilla plus)
- 3 tablespoons fresh basil, chopped
- salt and pepper
Method
- Toss the mozzarella and cherry tomatoes with the Italian dressing. Cover and refrigerate. If I'm making this for dinner, I usually get the cheese and tomatoes in the fridge to marinate a few hours before I plan to assemble the salad.
- In a skillet on low heat, heat the olive oil, garlic and crushed red pepper. Cook on low for 5-10 minutes allowing the garlic to soften (but not brown) and infuse the oil.
- Meanwhile, boil the pasta. Add the drained pasta to the skillet and toss to coat. Set the pasta mixture aside to cool.
- Once the pasta is cooled, add the cheese and tomatoes along with the dressing marinade. Season the salad with salt and pepper and top with 3 tablespoons fresh basil.
