Special Diet Information

Coumadin® (Warfarin)
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.

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...

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).


Tomato and Mozzarella Pasta Salad

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.

Tomato and Mozzarella Pasta Salad


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.

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 457 Calories from Fat 189
% Daily Value
Total Fat 21g 27%
    Saturated Fat 9g 43%
    Monounsaturated Fat 9g
    Trans Fat 0g
Cholesterol 45mg 15%
Sodium 473mg 21%
Total Carbohydrates 49g 18%
    Dietary Fiber 7g 23%
    Sugars 5g
Protein 21g
Vitamin K 16mcg