Spinach, Tomato, and Fresh Mozzarella Pasta Salad with Italian Dressing

Spinach, Tomato, and Fresh Mozzarella Pasta Salad with Italian Dressing Recipe
Oxmoor House
Dressed with a simple vinaigrette made from fresh herbs and a good quality extra-virgin olive oil, this pasta salad is as delicious as it is easy to prepare. The homemade Italian dressing will keep in the refrigerator for a couple of days, so consider doubling the recipe to keep some on hand.

Yield:

4 servings (serving size: 1 1/2 cups)

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes
Cook: 10 Minutes

Nutritional Information

Calories 450
Caloriesfromfat 0.0 %
Fat 15.9 g
Satfat 5.1 g
Monofat 6.6 g
Polyfat 3.3 g
Protein 19.9 g
Carbohydrate 57 g
Fiber 8 g
Cholesterol 22 mg
Iron 5.5 mg
Sodium 262 mg
Calcium 259 mg

Ingredients

2 1/2 cups multigrain rotini pasta (such as Barilla Plus)
2 cups grape tomatoes
1 (6-ounce) package baby spinach
4 ounces fresh mozzarella cheese, cubed

Preparation

1. Cook pasta according to package directions, omitting salt and fat. Rinse with cold water; drain.

2. While pasta cooks, prepare Italian Dressing. Combine dressing and tomatoes in a large bowl. Add pasta and spinach; toss well, and top with cheese.

Cooking Light Fresh Food Fast Weeknight Meals,

Oxmoor House

March 2010
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