Pasta Salad With Spinach, Olives, And Mozzarella

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

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

Recipe

• 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.