Special Diet Information

Coumadin® (Warfarin)
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.

Gluten Sensitivity
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

The refrigerator light goes on...

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.


Tomato and Mozzarella Pasta Salad

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.

3 quarts water
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
1/4 tsp salt
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)

Tomato and Mozzarella Pasta Salad

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.

Chill thoroughly.

After the pasta is cold, add the oregano, basil, tomatoes, onion, and mozzarella and toss well.

Chill well before serving.

Nutrition Facts

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
Cholesterol 36mg 12%
Sodium 547mg 22%
Total Carbohydrates 52g 15%
    Dietary Fiber 7g 21%
    Sugars 4g
Protein 23g
Vitamin A 27% Vitamin C 20%
Calcium 48% Iron 17%
Vitamin K 38 mcg Potassium 500 mg
Magnesium 112 mg