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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.
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2Transfer pasta to a large bowl and add mozzarella, spinach, olives, and Parmesan. Toss to combine.
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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.
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4Pour vinaigrette over salad and toss until pasta is coated. Taste, adjust seasoning as desired, and serve.
Beverage pairing: Antonopoulos Mantinia Moschofilero, Greece. Spinach and olives are hallmarks of the Mediterranean, so a crisp white from the same region makes sense. Moschofilero is a wonderful wine from Greece, blending fine, firm acidity with a round, medium body and just the kind of bright citrus, herb, and apple flavors that go wonderfully with spinach and olives.
Memorial Day
