Garden fresh basil and summer sweet cherry tomatoes make this pasta salad a warm season favorite. Takes only a few minutes to put together, a quick summertime meal.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta in a large pot of boiling salted water as directed on package, until just tender. Drain, and set aside.

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  • Heat olive oil in a small saucepan. Add green onions and cook, stirring occasionally, 2 or 3 minutes. Stir in garlic, and cook for 2 minutes. Add pasta, tomatoes, salt, and pepper. Cook over low heat to warm through. Stir in mozzarella and Parmesan cheese. Coarsely tear basil leaves in halves or thirds; add to pasta with olives, and serve immediately.

Nutrition Facts

404.8 calories; 17.5 g protein; 47.5 g carbohydrates; 21 mg cholesterol; 337.2 mg sodium. Full Nutrition

Reviews (106)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/27/2005
This is good, but a little bland as is, although I don't like olives so I leave them out. We like it better as a cold pasta salad after the flavors meld more. As others, I added more garlic. I also added some red wine vinegar (approx. 2 T), more tomatoes, and some uncooked green onions, now it has become a favorite. Read More
(39)

Most helpful critical review

Rating: 3 stars
09/08/2005
This recipe was bland as written but I made a few modifications based on reviews: I sauteed 3 garlic cloves, used drained diced tomatoes, added some oregano, basil and pepper. I let that simmer for a few minutes and then added spinach. I tossed the pasta with the tomatoes/spinach mixture and then I added fresh mozzarella. After I tasted it, it was still to bland for me so I tossed the batch with a balsamic vinagrette and it was very tasty. Read More
(73)
136 Ratings
  • 5 star values: 70
  • 4 star values: 48
  • 3 star values: 15
  • 2 star values: 1
  • 1 star values: 2
Rating: 4 stars
05/27/2005
This is good, but a little bland as is, although I don't like olives so I leave them out. We like it better as a cold pasta salad after the flavors meld more. As others, I added more garlic. I also added some red wine vinegar (approx. 2 T), more tomatoes, and some uncooked green onions, now it has become a favorite. Read More
(39)
Rating: 3 stars
09/08/2005
This recipe was bland as written but I made a few modifications based on reviews: I sauteed 3 garlic cloves, used drained diced tomatoes, added some oregano, basil and pepper. I let that simmer for a few minutes and then added spinach. I tossed the pasta with the tomatoes/spinach mixture and then I added fresh mozzarella. After I tasted it, it was still to bland for me so I tossed the batch with a balsamic vinagrette and it was very tasty. Read More
(73)
Rating: 4 stars
05/27/2005
This is good, but a little bland as is, although I don't like olives so I leave them out. We like it better as a cold pasta salad after the flavors meld more. As others, I added more garlic. I also added some red wine vinegar (approx. 2 T), more tomatoes, and some uncooked green onions, now it has become a favorite. Read More
(39)
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Rating: 5 stars
07/14/2003
Very good but I served it cold. A salad to me is cold. It had a very good taste. Read More
(35)
Rating: 4 stars
06/05/2009
I definetly listened to previous comments and I'm really glad I did cause it turned out great! I split the recipe in half. Added 4 times as many olives as the original used 2 garlic cloves cut some small bell pepper wedges and sauteed them with the onion and garlic. I also added about a 1/2 cup of kraft italian dressing and 2 T of vinegar. Plus extra pepper and salt and garlic salt. I didn't heat up the ingredients though but kept it as a cold salad and let it sit in the refridgerator for 2 hours before serving. Magnificent! (I could see how this could be a warm salad but only if the cheese was heated just to soft - not melted.) A great summer pasta salad. Read More
(24)
Rating: 5 stars
10/22/2004
I served this at a party and eventhough I doubled the recipe we still ran out fast! I substituted bowtie pasta and lots of marinated mozzarella. I also used extra garlic and salt to taste. I forgot the parmesan but it was still great. My whole neighborhood wants the recipe. Read More
(19)
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Rating: 3 stars
07/14/2003
I thought Holly could have been more thorough in the instructions. Dont know if the mozzarella was supposed to be melted or in chunks. Overall taste was a bit bland next time I would use a lighter pasta maybe bow ties add more garlic and scallions and be sure not to melt the mozzarella. Needs a few improvements but overall preet good. Read More
(17)
Rating: 4 stars
05/23/2011
This was delicious. But like many others I sort of made the recipe my own! I used a different pasta (trottole- 16oz). I didn't use fresh basil because it was too expensive. I just added dried basil to the sauce I made for it (about 1/4 cup olive oil with about a 1/3 of red wine vinegar dash of salt and pepper (or to taste)). I mixed the sauce in with the chopped veggies And then added it to the fresh cooked pasta. I stirred that around to make sure it was dressed nicely and then added about 3/4 cup of parmesan and a bit more mozzarella than it called for. Added a bit more salt and pepper and it was perfect! Very delicious! Read More
(11)
Rating: 4 stars
03/06/2004
Good recipe I would add some white balsamic vinegar for some more flavor Read More
(11)
Rating: 5 stars
01/07/2008
This was so good my family loved it. Just like other reviews I changed the recipe a little bit. Instead of using fresh tomatoes I used two cans of diced tomatoes and no olives and added extra cheese didn't use mozzarella and added some fried tofu. Read More
(11)