Pasta Salad With Spinach, Olives, and Mozzarella |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From Chowhound. The briny flavor of olives combines with creamy mozzarella and a tangy vinaigrette for a pasta salad that’s a shoo-in for everything from brown-bag lunches to summer picnics. Ingredients:
1 lb orecchiette or 1 lb short pasta, such as rotini |
8 ounces fresh mozzarella cheese, drained and cut into small dice |
3 ounces baby spinach, thoroughly washed and dried (about 4 cups) |
1 1/2 cups kalamata olives, pitted and halved |
1 cup parmesan cheese, finely grated |
3 tablespoons red wine vinegar |
2 teaspoons kosher salt |
1 teaspoon black pepper, freshly ground |
6 tablespoons olive oil |
Directions:
1. Bring a medium pot of heavily salted water to a boil over high heat. Cook pasta according to the package directions, or until al dente. Drain, then rinse under cold water until cool.
2. Transfer pasta to a large bowl and add mozzarella, spinach, olives, and Parmesan. Toss to combine.
3. In a separate, nonreactive bowl, combine vinegar, salt, and pepper. While whisking constantly, slowly add oil by pouring in a thin stream down the side of the bowl. Whisk until completely incorporated.
4. Pour vinaigrette over salad and toss until pasta is coated. Taste, adjust seasoning as desired, and serve.
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