Description
A delightful pasta salad bursting with vibrant flavors from sun-dried tomatoes, fresh basil, and creamy mozzarella, perfect for any gathering.
Ingredients
Scale
- 16 oz. short pasta (rigatoni, rotini, bow tie, etc.)
- 3 oz. baby spinach
- 10 oz. cherry tomatoes (halved)
- 1 jar of sun-dried tomatoes in oil with Italian herbs (8.5 oz; oil drained)
- 1/2 red onion (small diced)
- 1/2 cup shredded parmesan
- 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 T balsamic vinegar
- 2 garlic cloves (minced)
- 1 tsp Italian seasoning
- 1/2 tsp pepper
- 1/2 tsp salt (more or less to taste)
Instructions
- Cook the pasta al dente according to the package instructions.
- Toss the cooked pasta with the baby spinach to wilt the greens.
- Rinse the pasta under cold water or let it cool for 15-20 minutes.
- Combine cooled pasta and spinach with basil, red onion, sun-dried tomatoes, cherry tomatoes, parmesan, and mozzarella.
- Whisk together olive oil, sun-dried tomato oil, balsamic vinegar, garlic, Italian seasoning, pepper, and salt in a small bowl.
- Pour 3/4 of the dressing over the salad and toss to combine.
- Chill in the refrigerator for at least 30 minutes.
- Toss again with remaining dressing just before serving.
Notes
This salad is perfect for making a day in advance, as the flavors develop beautifully overnight.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg