Directions:
- Toss the mozzarella and cherry tomatoes with the Italian dressing. Cover and refrigerate. If I'm making this for dinner, I usually get the cheese and tomatoes in the fridge to marinate a few hours before I plan to assemble the salad.
- In a skillet on low heat, heat the olive oil, garlic and crushed red pepper. Cook on low for 5-10 minutes allowing the garlic to soften (but not brown) and infuse the oil.
- Meanwhile, boil the pasta. Add the drained pasta to the skillet and toss to coat. Set the pasta mixture aside to cool.
- Once the pasta is cooled, add the cheese and tomatoes along with the dressing marinade. Season the salad with salt and pepper and top with 3 tablespoons fresh basil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 283.84 Kcal (1188 kJ) | ||
| Calories from fat | 78.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.75g | 13% | |
|---|---|---|---|
| Cholesterol | 0.59mg | 0% | |
| Sodium | 4.2mg | 0% | |
| Potassium | 61.91mg | 1% | |
| Total Carbs | 42.59g | 14% | |
| Sugars | 2.21g | 9% | |
| Dietary Fiber | 6.48g | 26% | |
| Protein | 9.38g | 19% | |
| Vitamin C | 3.5mg | 6% | |
| Iron | 2.4mg | 13% | |
| Calcium | 27.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 299.11 Kcal (1252 kJ) | ||
| Calories from fat | 82.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.22g | 13% | |
|---|---|---|---|
| Cholesterol | 0.63mg | 0% | |
| Sodium | 4.43mg | 0% | |
| Potassium | 65.24mg | 1% | |
| Total Carbs | 44.88g | 14% | |
| Sugars | 2.33g | 9% | |
| Dietary Fiber | 6.82g | 26% | |
| Protein | 9.88g | 19% | |
| Vitamin C | 3.7mg | 6% | |
| Iron | 2.6mg | 13% | |
| Calcium | 28.5mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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