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
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Vegetarian
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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.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    750 Cals (est.)
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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
How To: Chop Herbs
How To: Hold a Chef's Knife
How To: Take the Pits Out of Olives
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

Tomato & Mozzarella Pasta Salad

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!

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