Penne, tomato and mozzarella salad

    40 min

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

    131 people made this

    Serves: 6 

    • 350g penne pasta
    • 60ml olive oil
    • 1 bunch spring onions, chopped
    • 1 clove garlic, minced
    • 150g quartered cherry tomatoes
    • salt and pepper to taste
    • 140g mozzarella cheese, diced
    • 40g grated Parmesan cheese
    • 4 ounces fresh basil
    • 12 large black olives, halved

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Cook pasta in a large pot of boiling salted water as directed on packet, until just tender. Drain, and set aside.
    2. Heat olive oil in a small saucepan. Add spring 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.

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    Reviews & ratings
    Average global rating:

    Reviews in English (107)


    A delicious pasta salad. Will be making it again.  -  30 Jul 2013


    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.  -  08 Sep 2005  (Review from Allrecipes US | Canada)


    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.  -  27 May 2005  (Review from Allrecipes US | Canada)