1 Video | Photo: Warm Macaroni and Mozzarella Salad with Herbs Recipe
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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By seanja75
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 .
By The Happy Vulcan
New Berlin, WI
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!
By ADMIN CUST SVC
Knoxville, TN
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.
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