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Fresh basil and greens in a tomato and mozzarella salad

Tomato Mozzarella Pasta Salad

A fresh tasting and easy pasta salad full of mozzarella, Parmesan and healthy greens.
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Author Gerry Speirs


  • 1 pound uncooked bowtie pasta 16oz
  • 1/4 cup plus two tablespoons extra virgin olive oil
  • 4 cloves good sized garlic minced
  • 1/2 teaspoon dried oregano
  • Sea salt and cracked black pepper
  • 6 ounces grape tomatoes halved in two
  • 8 leaves fresh basil finely chopped
  • 1-2 handfuls of spring green mix
  • 8 ounces Mozzarella Ciliegine
  • 1 1/2 cups shaved Parmesan pieces


  • Cook the pasta as per the directions on the package.
  • Drain the pasta in a colander and rinse under cold running water.
  • Transfer to a bowl and let cool in the fridge.
  • In another small bowl, combine the olive oil, garlic, oregano.
  • Whisk and season with salt and pepper.
  • Once the pasta has cooled, add the olive oil mixture, basil and tomatoes to the pasta.
  • Toss well making sure to coat all of the pasta.
  • Place the green spring mix in a large serving bowl or platter.
  • Add the pasta on top of the greens and gently mix through.
  • Add the ciliegine and Parmesan all over the top of the pasta.
  • Garnish with extra fresh basil leaves and serve at once family style.