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    You are in: Home / Recipes / Roman Tomato and Mozzarella Pasta Recipe
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    Roman Tomato and Mozzarella Pasta

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    TSUalum93's Note:

    This is a lovely cold pasta salad I found in Redbook magazine. I use the ditalini pasta which works perfectly and I like to chill it before serving. The fresh garlic give a wonderful zing.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut the tomatoes in half, remove cores. Squeeze out the seeds and chop. Place in a medium bowl and add the oil, garlic, basil. 1/2 teaspoon of the salt, and the pepper: mix well. (This sauce can be made ahead and left at room temperature for up to 2 hours).
    2. 2
      In a large pot, heat 4 quarts of water to boiling. Add remaining 2 tablespoons salt, then the pasta and cook according to package directions, until the pasta is al dente (tender yet still firm to the bite). Drain the pasta and toss with the sauce. Stir in the mozzarella and toss again.
    3. 3
      Serve.

    Ratings & Reviews:

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    Nutritional Facts for Roman Tomato and Mozzarella Pasta

    Serving Size: 1 (190 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 459.8
     
    Calories from Fat 149
    32%
    Total Fat 16.5 g
    25%
    Saturated Fat 5.1 g
    25%
    Cholesterol 22.1 mg
    7%
    Sodium 2702.3 mg
    112%
    Total Carbohydrate 60.3 g
    20%
    Dietary Fiber 3.5 g
    14%
    Sugars 3.2 g
    13%
    Protein 16.9 g
    33%

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