Tomato and Pasta Salad with Mozzarella and Locatelli Dressing Recipe

Appetizers-Entrees-Recipes-Salads & Sides

Tomato and Pasta Salad with Mozzarella and Locatelli Dressing

 

Tomato and Pasta Salad with Mozzarella and Locatelli Dressing

This fresh, easy pasta salad from @afoodobsession is light and savory with sweet cherry tomatoes and salty Locatelli. It's perfect for warm summer nights and keeps well in the fridge for 3 days.
Prep Time 3 hours
Course Appetizer, Main Course, Salad, Side Dish
Cuisine American
Servings 8 servings

Ingredients
  

Salad:

  • 1 lb good quality imported italian farfalle bow tie pasta cooked al dente according to package directions
  • 3 cups sliced ripe cherry or grape tomatoes roughly 2 lbs
  • 1 medium fine diced red onion
  • 1 lb fresh mozzarella diced
  • ½ cup good quality extra virgin olive oil
  • ½ cup grated Locatelli Pecorino Romano
  • 4 basil leaves torn into small pieces
  • kosher salt and cracked black pepper to taste

Dressing:

  • 3/4 cup good quality extra virgin olive oil
  • 1/4 cup finely minced fresh basil and italian flat leaf parsley
  • 2 finely minced fresh garlic cloves
  • ¼ cup grated Locatelli Pecorino Romano
  • 1 teaspoon Colatura an imported anchovy sauce from the amalfi coast (optional) or one rinsed anchovy filet, mashed.
  • kosher salt and cracked black pepper to taste

Instructions
 

Dressing:

  • Make the dressing first as you want the flavors to marry with each other before adding to the assembled salad. Add the olive oil, minced herbs, garlic and Colatura or mashed anchovy (if using). Add the Locatelli Pecorino and blend well, if too thick, just keep adding more extra virgin olive oil until you’ve hit your desired consistency. Should pour like a salad dressing. don’t add the salt and pepper until you’ve well blended it and it’s at your desired consistency. Taste. Season as needed. Why the Colatura? It adds a sublime umami to this dressing without it tasting “fishy”. It’s truly evocative of the sun drenched coast of southern italy. But, you may omit if you’re fish averse or allergic. You can also add a well mashed anchovy filet in lieu of the Colatura. let this sit at room temp for 1 hour before blending with the salad.

Salad:

  • Cook till al dente according to the package directions, drain, and then run under cold water to stop the cooking. It will keep the pasta at a more toothsome consistency for the salad. Drain well. Add the tomatoes, parsley, basil, a pinch of salt and pepper, and the Locatelli. Gently blend. Now add the olive oil and again carefully blend. Cover and let it sit for ½ hour. Then gently blend again getting any of the juices on the bottom distributed thru the salad. Now pour on the dressing, gently blend. Taste for seasoning adjustment. Now let this sit for 45 minutes to 1 hour covered in at room temperature, then serve. If making ahead of time for a later time, cover and refrigerate, then remove it from the fridge at least 1 hour before serving. Always taste and see if you need to add more olive oil, salt, pepper, or Locatelli!
Keyword brunch salads, pasta salad, summer salads

 

 

 

 

2024-05-06T13:59:47-04:00May 6th, 2024|
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