This recipe is 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
If you are looking for a pasta salad that tastes like a plate of pasta with tomato sauce, basil and cheese, this is the recipe for you. Super intense tomato flavor with great fresh herbs and creamy cheese that is offset by a little bit of sharp onion.
The key to a good pasta salad is to cook the pasta, drain, rinse quickly under cool water and then shake off the excess water. Add the pasta to the dressing and toss well so that the pasta doesn't stick together and then chill as quickly as possible. Putting the salad in the freezer for about 5 minutes can be a great way to chill it a bit faster (just make sure you set a timer to remind you to move it to the fridge).
Servings: 4 | Serving size: about 2 1/2 cups salad
Cooking Time: 30 Minutes | Chilling time: 30 minutes
This recipe can be multiplied or divided by 2 and makes great leftovers.
3 quarts water
8 ounces whole wheat or gluten free pasta shells or fusilli
4 Tbsp. no salt added tomato paste
2 Tbsp. extra virgin olive oil
2 tsp. Worcestershire sauce
1 Tbsp. white wine vinegar
1/4 tsp. salt
to taste fresh ground black pepper
1 Tbsp. fresh oregano leaves (coarsely chopped)
10 large leaves 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 according to the package instructions 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
|Calories 457||Calories from Fat 189|
|% Daily Value|
|Total Fat 21g||27%|
|Saturated Fat 9g||43%|
|Monounsaturated Fat 9g|
|Trans Fat 0g|
|Total Carbohydrates 49g||18%|
|Dietary Fiber 7g||23%|
|Vitamin K 16mcg|