Warm Macaroni and Mozzarella Salad with Herbs

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Picture of Warm Macaroni and Mozzarella Salad with Herbs Recipe 1 Video | Photo: Warm Macaroni and Mozzarella Salad with Herbs Recipe
Rated 4 stars out of 5
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  • Read 23 Reviews
Total Time:
25 min
Prep
15 min
Cook
10 min
Yield:
4 to 6 servings
Level:
Easy
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Ingredients

  • 2 tablespoons olive oil
  • 2 teaspoons red wine vinegar
  • 2 teaspoons freshly squeezed lemon juice
  • Salt and freshly ground black pepper
  • 8 ounces (2 cups) macaroni
  • 1/2 cup chopped fresh basil leaves
  • 1 tablespoon chopped fresh parsley leaves
  • 1 cup (4 ounces) shredded mozzarella

Directions

In a small bowl, whisk together the olive oil, vinegar, lemon juice, salt and pepper. Set aside

Bring a large pot of salted water to a boil over medium heat. Cook the macaroni according to the package directions. Drain the macaroni and transfer to a medium serving bowl. Add the basil and parsley and half of the dressing. Stir to combine. Let it sit for 1 minute to cool slightly, then add the mozzarella and the remaining dressing. Serve warm.

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Newest Ratings and Reviews

Read all 23 reviews

  • on September 15, 2012

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    I just made this recipe. I did tweak it just a tiny bit I added a dash of sugar to the dressing for me it was tiny bit to acidic .But just a dash . And I doubled the recipe. I tasted it right after it was done and it is delicious, Fresh , and with the dish being warm and the mozzarella being partially melted just topped it off ,definately recommend this recipe for a hot day .

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  • on September 15, 2012

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    I made this last night for my boyfriend and me. He loved it, but I found it only so-so. I loved how flavorful the basil and parsley made the dish, and I loved how gooey the mozzarella made it, but I was definitely not impressed with the vinaigrette. To me, it lacked flavor, and was just a bit too acidic with both the red wine vinegar and lemon juice. I think I was looking for garlic as an integral flavor, since pasta + garlic = YUM! Also, if you're making this for a hungry family, you're going to definitely want to double the recipe. I used a 12 oz. box of elbow macaroni and it barely made enough to feed the both of us. I will keep this recipe, but instead of using the vinaigrette recipe, I will use a good quality bottled Italian vinaigrette. This is a solid recipe, but it needs some tweaking!

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  • on August 08, 2012

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    Update: Parsley was used instead of oregano. The culinary team has updated the recipe with this change.

    Admin Customer Service

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