Pasta Salad with Spinach, Olives, and Mozzarella Recipe
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
- Bring 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.
- Transfer pasta to a large bowl and add mozzarella, spinach, olives, and Parmesan. Toss to combine.
- In 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.
- Pour 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.