Tomato and Mozzarella Pasta Salad

by Grant W. Melton 12:55 PM, July 20, 2017


Aired July 20, 2017

Serves 6 servings, as a side

2 pounds tomatoes, chopped
2 cloves garlic, chopped
2 tablespoons red wine vinegar
1/4 cup olive oil
Salt and pepper
1 pound short-cut pasta
1 ball fresh mozzarella, diced
20 leaves of basil, torn
Parmesan cheese, for topping


In a medium-sized bowl, mix the tomatoes with garlic, red wine vinegar, olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Cover and let sit at room temperature for at least one hour.

Bring a large pot of salted water to a boil. Add the pasta and cook to al dente; drain.

Add the pasta to the bowl with the tomatoes and stir to combine. Once the pasta cools down a bit, add in the mozzarella cheese and basil. Turn out onto a serving platter or bowl, top with lots of grated parmesan cheese and serve.


Grant’s Lemon-Poppy Pasta Salad

Katie Lee’s All-American Potato Salad

Grant’s Bacon Potato Salad