Pasta Salad With Spinach Olives And Mozzarella |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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A nice warm-weather meal, this cold pasta salad combines creamy pieces of fresh mozzarella, spinach, and salty kalamata olives. 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 office lunches to summer picnics. Ingredients:
1 pound orecchiette or conchiglie pasta |
8 ounces fresh mozzarella cheese, drained, small dice |
3 ounces baby spinach (about 4 cups), thoroughly washed and dried |
1 1/2 cups pitted and halved kalamata olives |
1 cup finely grated parmesan cheese |
3 tablespoons red wine vinegar |
2 teaspoons kosher salt |
1 teaspoon freshly ground black pepper |
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 instructions, or until al dente.
2. Drain, then rinse under cold water until cool.
3. Transfer pasta to a large bowl and add mozzarella, spinach, olives, and Parmesan. Toss to combine.
4. In a separate, nonreactive bowl, combine vinegar, salt, and pepper.
5. Whisking constantly, slowly add oil by pouring in a thin stream down the side of the bowl. Whisk until completely incorporated.
6. Pour vinaigrette over salad, and toss until pasta is coated. Taste, adjust seasoning as desired, and serve.
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