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

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

More From Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 450
  • Calories from fat: 0.0%
  • Fat: 15.9g
  • Saturated fat: 5.1g
  • Monounsaturated fat: 6.6g
  • Polyunsaturated fat: 3.3g
  • Protein: 19.9g
  • Carbohydrate: 57g
  • Fiber: 8g
  • Cholesterol: 22mg
  • Iron: 5.5mg
  • Sodium: 262mg
  • Calcium: 259mg

Ingredients

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

Preparation

  1. 1. Cook pasta according to package directions, omitting salt and fat. Rinse with cold water; drain.
  2. 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.
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Spinach, Tomato, and Fresh Mozzarella Pasta Salad with Italian Dressing Recipe at a Glance
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