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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Tri-Color Pasta Salad Recipe

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This recipe for Tri-Color Pasta Salad is from The Burns Family and Friends Cookbook #5, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (12 oz.) bag Tri-Color Pasta
6 T. olive oil
2 pts. cherry tomatoes, halved
8 oz. Mozzarella, cubed
2 T. lemon juice
1/4 c. Parmesan cheese, shredded
1/2 tsp. salt
1/4 tsp. pepper
Directions:
Directions:
Cook pasta in salted water, 1 minute less than required directions. Drain. Toss with 1 T. olive oil and place pasta on foil-lined sheet tray to cool. In large, 4 qt. bowl, combine tomatoes, mozzarella, salt and pepper. Toss with remaining olive oil and lemon juice. Add pasta, sprinkle with Parmesan and toss again. Let rest 30 minutes before serving. Makes 6 servings.

 

 

 

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