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Picture from: makebetterfood Image Credit: Kevin |
Pasta
with Spinach, Olives, and Mozzarella
“A delicious
pasta salad that's great for lunch or picnics. The homemade vinaigrette dances
off of flavorful olives and fresh mozzarella. Serve fresh or prepare up to two
days in advance.” Kevin
Ingredients:
4 quarts of
water
1 pound pipe
rigate pasta
1 tablespoon
salt
8 ounces
fresh mozzarella cheese
14 ounces
kalamata olives, pitted and halved
6 ounces baby
spinach (1 bag), washed and dried
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
Preparation:
Boil water in a large pot.
Pour pasta
and salt into water.
Stir well and
boil over high heat until pasta is cooked al dente, about 10 minutes or
according
to package directions.
While pasta
cooks, cut mozzarella into ½ inch to 1 inch cubes.
Place in a
large bowl.
Add spinach,
olives, and Parmesan to bowl with mozzarella.
Toss to
combine.
When pasta is
cooked al dente, pour into colander to drain water and add pasta to bowl.
In a
separate, non-reactive bowl, combine vinegar, salt, and pepper.
Whisk to
combine.
While
whisking constantly, slowly pour olive oil into vinegar mixture.
Whisk
vigorously until completely incorporated.
Pour dressing
over salad and toss until pasta, spinach, and mozzarella are well coated.
Read
more and enjoy this amazing recipe and many more when visiting makebetterfood.
Licensed
under a Creative Commons
Attribution-NonCommercial-ShareAlike 3.0 Unported
Serves
6
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