Tomato and Mozzarella Pasta

Total Time
Prep 15 mins
Cook 10 mins

Recipe source: Prevention (September 2011)

Ingredients Nutrition


  1. In a serving bowl mix together first 5 ingredients (tomatoes - oil). Let stand 10 minutes.
  2. Cook pasta according to package directions. Drain.
  3. Add pasta and chicken to the tomato mixture, tossing.
  4. Season with salt and pepper and top with basil, if desired.
Most Helpful

A winner at our house! DH forgave me for no tomato-ey sauce because the pasta was hot and our substituted shrimp (Spiced Shrimp With Avocado Oil) were also hot. I can't believe how fast this dinner came together, and half a recipe was just right for the 2 of us. We loved the taste sensation from mixing the 2 recipes; it worked very well for us! Made for Please Review My Recipe tag game.

KateL May 13, 2014

This is a really nice light pasta dish that is perfect for summer. I loved the combination of mozzarella, basil and tomato with the pasta. Leaving out the chicken this easily becomes vegetarian and is still super satisfying.<br/>I used a pesto sauce instead of fresh basil as I was out of the latter and that way the pasta stayed creamy and yummy after cooling, too. We ate the leftovers cold and loved it. Im sure this would make a great pasta salad for potlucks.<br/>Thanks for sharing this keeper, ellie!<br/>Made and reviewed for Veggie Swap #61 August 2013.

Lalaloula August 16, 2013

A lovely summer pasta recipe. I used tomatoes (ended up with a mix of yellow and red, since that's what was ripe) and basil from the garden. Nice and light, with a bit of a tang from the vinegar. Thanks for sharing! Veggie Swap 61

Starrynews August 15, 2013