Pasta Salad With Spinach, Olives, and Mozzarella

Total Time
25mins
Prep 15 mins
Cook 10 mins

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 Nutrition

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.
Most Helpful

4 5

This was very nice, but a bit salty for my taste with the salt in the dressing as well as the olives and parm (and I only used half the parm). After mixing up and tasting the salad I decided to add a couple handfuls of tomatoes as I had them to use, but also for the color they added and the help in cutting the saltiness they provided (next time I will probably add more tomatoes, I just used what I had). I found fresh mozzarella in tiny balls (called perlini) so didn't have to cut up the mozzarella. Otherwise made as written. Thanks for sharing!