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.
Game plan: This pasta salad can be made up to 2 days ahead and refrigerated in a covered container.
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.