Ingredients
Scale
- 16 oz short pasta (rigatoni, rotini, bow tie)
- 3 oz baby spinach
- 10 oz cherry tomatoes (halved)
- 1 jar (8.5 oz) sun-dried tomatoes in oil (drained)
- ½ red onion (diced)
- ½ cup shredded parmesan cheese
- 8 oz mozzarella pearls
- ⅓ cup extra virgin olive oil
- ⅓ cup reserved oil from sun-dried tomatoes
- 2 tbsp balsamic vinegar
- 2 cloves garlic (minced)
- Italian seasoning, salt, and pepper to taste
Instructions
- Cook pasta al dente according to package instructions. Drain and toss with baby spinach to wilt slightly. Rinse with cool water and set aside.
- In a large mixing bowl, combine the cooled pasta and spinach with chopped basil, diced onion, sun-dried tomatoes, cherry tomatoes, parmesan cheese, and mozzarella pearls.
- In a separate bowl, whisk together olive oil, reserved oil from sun-dried tomatoes, balsamic vinegar, minced garlic, Italian seasoning, salt, and pepper.
- Pour three-fourths of the dressing over the pasta salad mixture and toss gently to combine. Chill for approximately 30 minutes before serving. Toss with remaining dressing just before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 25mg