Pasta Salad With Spinach, Olives, and Mozzarella

Name: Pasta Salad With Spinach, Olives, and Mozzarella
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 , 6 serving(s)
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

(1)

Recipe by Katzen

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: 25mins

SERVES: 6

YIELD: 6

UNITS: US

INGREDIENTS

Nutrition

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

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.
Transfer pasta to a large bowl and add mozzarella, spinach, olives, and Parmesan. Toss to combine.
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.
Pour vinaigrette over salad and toss until pasta is coated. Taste, adjust seasoning as desired, and serve.

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