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.

• Ready In: 25 mins
• Serves: 6
• Yields: 6

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.