Description
A delightful and refreshing pasta salad made with sun-dried tomatoes, fresh spinach, and a vibrant dressing, perfect for potlucks or weeknight dinners.
Ingredients
- 16 oz. short pasta (rigatoni, rotini, or bow tie)
- 3 oz. baby spinach
- 10 oz. cherry tomatoes (halved)
- 1 jar sun-dried tomatoes in oil with Italian herbs (8.5 oz, drained)
- 1/2 red onion (small diced)
- 1/2 cup shredded parmesan (shaved or grated)
- 8 oz. mozzarella pearls
- 1/3 cup chopped basil (packed)
- 1/3 cup extra virgin olive oil
- 1/3 cup oil drained from sun-dried tomatoes
- 2 tbsp balsamic vinegar
- 2 garlic cloves (minced)
- 1 tsp Italian seasoning
- 1/2 tsp pepper
- 1/2 tsp salt (more or less to taste)
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente.
- Drain the cooked pasta and toss it with fresh spinach in a large bowl to allow the heat to wilt the leaves.
- Rinse the mixture under cold water to cool it down quickly. Let it sit for 15-20 minutes if not serving immediately.
- Toss the cooled pasta and spinach with basil, onions, sun-dried tomatoes, cherry tomatoes, and both cheeses. If the pasta is still warm, hold off on adding the mozzarella until it cools a bit more.
- Whisk the dressing ingredients together and pour 3/4 of it over the salad. Reserve the remaining dressing for later.
- Refrigerate for about 30 minutes to allow flavors to meld. Before serving, stir in the remaining dressing.
Notes
Adjust salt and pepper to taste, and consider adding grilled chicken or shrimp for extra protein.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian