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Pasta Salad with Spinach, Olives, and Mozzarella Recipe
- 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
Directions:View on Chow
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