Ingredients
Pasta and Vegetables
- 16 oz. short pasta (rigatoni, rotini, bow tie, etc.)
- 3 oz. baby spinach
- 10 oz. cherry tomatoes, halved
- 1/2 red onion, small diced
- ⅓ cup chopped basil, packed
Cheese
- ½ cup shredded parmesan (shaved or grated)
- 8 oz. mozzarella pearls
Sun-Dried Tomatoes and Dressing
- 1 jar (8.5 oz) sun-dried tomatoes in oil with Italian herbs, oil drained
- ⅓ cup extra virgin olive oil (or enough to make 2/3 cup combined with oil from sun-dried tomatoes)
- ⅓ cup oil drained from sun-dried tomatoes
- 2 tablespoons balsamic vinegar (regular or white)
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon black pepper
- ½ teaspoon salt (adjust to taste)
Instructions
- Cook the Pasta: Prepare the short pasta according to the package instructions until it is al dente. Once cooked, drain the pasta and immediately toss it with the baby spinach to allow the spinach to wilt slightly from the heat. Rinse the mixture with cool water to stop the cooking process and cool the pasta salad quickly, or let it rest for 15 to 20 minutes until cooled.
- Combine Salad Ingredients: In a large mixing bowl, gently toss the cooled pasta and spinach with chopped basil, diced red onion, julienned sun-dried tomatoes, halved cherry tomatoes, shredded parmesan, and mozzarella pearls. If the pasta is still warm, it is best to wait to add the mozzarella to prevent it from melting.
- Prepare and Add Dressing: Whisk together the extra virgin olive oil, oil drained from sun-dried tomatoes, balsamic vinegar, minced garlic, Italian seasoning, pepper, and salt until well combined. Toss about three-quarters of the dressing with the pasta salad, reserving the remaining dressing for later.
- Chill and Serve: Refrigerate the pasta salad for approximately 30 minutes to allow the flavors to meld. Before serving, give the salad a final toss with the reserved dressing to refresh the flavors and ensure an even coating.
Notes
- Use short pasta shapes like rigatoni, rotini, or bow tie for better dressing adherence.
- If sun-dried tomatoes are not packed in oil, soak them in warm water until soft, then drain and chop.
- Adjust salt and pepper to taste depending on your preference and cheese saltiness.
- For a vegan version, substitute mozzarella and parmesan with plant-based cheese alternatives.
- This salad can be prepared a few hours ahead, but add mozzarella just before serving to maintain texture.
- Leftovers can be stored covered in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
