Tomato & Mozzarella Pasta Salad with Walnuts & Dijon Vinaigrette
Perfect for Picnics

Tomato & Mozzarella Pasta Salad

with Walnuts & Dijon Vinaigrette

30 MIN
$10.99 Serves 2-4
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

This vibrant pasta salad features orecchiette, whose scooped shape is perfect for catching bites of cheese, olives, fresh herbs, and crunchy walnuts—all brought together with a simple mustard vinaigrette.
CLICK FOR RECIPE CARD

Get Cooking

Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    750 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Tomato & Mozzarella Pasta Salad with Walnuts & Dijon Vinaigrette
Title
  • 6 oz Ditali Pasta
  • 4 oz Grape Tomatoes
  • 1 bunch Parsley
  • 1 bunch Mint
  • 4 oz Fresh Mozzarella Cheese
  • 2 tsps Date Syrup
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp Red Wine Vinegar
  • ¼ cup Roasted Walnuts
  • 1 oz Castelvetrano Olives
time-saving
tips & techniques
step-by-step
instructions
1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the tomatoes. Small dice the cheese. Roughly chop the walnuts. Pit and roughly chop the olives. Roughly chop the parsley leaves and stems. Pick the mint leaves off the stems. In a large bowl, combine the mustard, date syrup, and vinegar. Whisk in 2 tablespoons of olive oil; season with salt and pepper.

2 Cook & cool the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 9 to 11 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under cold water to cool.

3 Finish & serve your dish

To the bowl of dijon vinaigrette, add the cooled pasta, halved tomatoes, diced cheese, chopped walnuts, chopped olives, chopped parsley, and mint leaves (tearing just before adding). Season with salt and pepper; toss to combine. Taste, then season with salt and pepper if desired. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the tomatoes. Small dice the cheese. Roughly chop the walnuts. Pit and roughly chop the olives. Roughly chop the parsley leaves and stems. Pick the mint leaves off the stems. In a large bowl, combine the mustard, date syrup, and vinegar. Whisk in 2 tablespoons of olive oil; season with salt and pepper.

2 Cook & cool the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 9 to 11 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under cold water to cool.

3 Finish & serve your dish

To the bowl of dijon vinaigrette, add the cooled pasta, halved tomatoes, diced cheese, chopped walnuts, chopped olives, chopped parsley, and mint leaves (tearing just before adding). Season with salt and pepper; toss to combine. Taste, then season with salt and pepper if desired. Enjoy!

Browse Steps
1 of 3