1/1 Photo of Pasta Salad With Spinach, Olives, and Mozzarella
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.
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- 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
- 1Bring 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.
- 2Transfer pasta to a large bowl and add mozzarella, spinach, olives, and Parmesan. Toss to combine.
- 3In 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.
- 4Pour vinaigrette over salad and toss until pasta is coated. Taste, adjust seasoning as desired, and serve.
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Nutritional Facts for Pasta Salad With Spinach, Olives, and Mozzarella
Serving Size: 1 (201 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 631.0
- Calories from Fat 283
- Total Fat 31.5 g
- Saturated Fat 10.4 g
- Cholesterol 44.5 mg
- Sodium 1337.3 mg
- Total Carbohydrate 61.1 g
- Dietary Fiber 3.9 g
- Sugars 2.6 g
- Protein 25.4 g