Pasta Salad with Spinach, Olives, and Mozzarella
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.
- 1 pound orecchiette or conchiglie pasta
- 8 ounces fresh mozzarella cheese, drained and cut into small dice
- 3 ounces baby spinach (about 4 cups), thoroughly washed and dried
- 1 1/2 cups pitted and halved kalamata olives
- 1 cup finely grated Parmesan cheese
- 3 tablespoons red wine vinegar
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 6 tablespoons olive oil
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.
2Transfer pasta to a large bowl and add mozzarella, spinach, olives, and Parmesan. Toss to combine.
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.
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.
© CBS Interactive. All Rights Reserved