Pasta with Spinach, Olives, and Mozzarella

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.
  • Prep: 15 min
  • Cook: 10 min
  • Total: 25 mins
  • Serves 6
Pasta with Spinach, Olives, and Mozzarella
  • 4 quarts of water
  • Boil water in a large pot.
  • 1 pound pipe rigate pasta
  • 1 tablespoon salt
  • 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.
  • 8 ounces fresh mozzarella cheese
  • While pasta cooks, cut mozzarella into ½ inch to 1 inch cubes. Place in a large bowl.
  • 14 ounces kalamata olives, pitted and halved
  • 6 ounces baby spinach (1 bag), washed and dried
  • 1 cup finely grated Parmesan cheese
  • 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.
  • 3 tablespoons red wine vinegar
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • In a separate, non-reactive bowl, combine vinegar, salt, and pepper. Whisk to combine.
  • 6 tablespoons olive oil
  • 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.
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