This recipe is NOT safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish. Lea & Perrins Worcestershire sauce is gluten-free.
"The man that cannot visualize a horse galloping on a tomato is an idiot."
-Andre Breton, Surrealist
This is one of those recipes inspired by words from my wife, who said, "I want a pasta salad that tastes like a plate of pasta with tomato sauce, basil, oregano, and cheese." The key to a good pasta salad is to cook the pasta, drain, rinse quickly under cool water and the shake off the excess water. Then add the pasta to the dressing and toss well so that the pasta doesn't stick together.
This is one of the cheeses the Italians call pasta filata – cheeses that have been scalded and kneaded prior to ageing. Ricotta and provolone are also pasta filata cheeses. Originally made in Naples from the rich milk of water buffalos, the cheese available outside of Italy that is labeled mozzarella can be made from any type of milk.
The most familiar mozzarella to Americans is the low-moisture version. This was created to cater not just the American palate, but also to satisfy the transportation and storage issues of manufacturers. It is a moist cheese when compared to others traditionally eaten in the U.S. but has a rubbery quality. It does, however, melt exceptionally well, making it ideally suited for pizza.
With Americans now using the best quality ingredients, a wide variety of high-moisture mozzarellas are available. Much is imported, but many artisan cheese makers are producing amazing products. Much of what is produced, both inside and outside of Italy, is made with cow's milk and is usually made with skim or low-fat milk.
High moisture mozzarella is often called “fresh” mozzarella. It is soft, with a sublime taste. Look for a cheese that has a soft creamy texture, while at the same time a taste that evokes fresh milk.
1 ounce mozzarella = 72 calories, 4.5g fat, 3g sat fat, 1g mono fat, 7g protein, 0g carbohydrates, 132mg sodium, 16mg cholesterol
Servings = 4 | Serving size =about 2 1/2 cups salad
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe can be divisible by 2.
This recipe makes great leftovers. Note that cooking time does not include chilling time.
|8 ounces||whole wheat or gluten-free pasta shells|
|4 Tbsp||no salt added tomato paste|
|2 Tbsp||extra virgin olive oil|
|2 tsp||Worcestershire sauce|
|1 Tbsp||white wine vinegar|
|fresh ground black pepper (to taste)|
|1 Tbsp||fresh oregano leaves (coarsely chopped)|
|10 large||leaves fresh basil (chiffonade)|
|6 ounces||grape tomatoes (halved)|
|1/4 small||red onion (finely diced)|
|8 ounces||fresh mozzarella (cut into 1/4 inch cubes)|
Place the water in a large stock pot over high heat.
When the water boils add the pasta and cook for 15 to 20 minutes until the shells are just done. They should be just slightly chewy.
While the pasta is boiling, place the tomato paste, extra virgin olive oil, Worcestershire sauce, vinegar, salt, and pepper in a bowl and whisk until smooth.
When the pasta is done, drain and rinse quickly with cool water.
Place the pasta in the bowl with the tomato sauce and toss well.
After the pasta is cold, add the oregano, basil, tomatoes, onion, and mozzarella and toss well.
Chill well before serving.
Serving size = about 2 1/2 cups salad
Servings = 4
Amount Per Serving
|Calories 431||Calories from Fat 151|
|% Daily Value|
|Total Fat 17g||27%|
|Saturated Fat 7g||26%|
|Monounsaturated Fat 8g|
|Trans Fat 0g|
|Total Carbohydrates 52g||15%|
|Dietary Fiber 7g||21%|
|Vitamin A 27%||Vitamin C 20%|
|Calcium 48%||Iron 17%|
|Vitamin K 38 mcg||Potassium 500 mg|
|Magnesium 112 mg|