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Pasta Salad With Spinach, Olives and Mozzarella Recipe

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This recipe for Pasta Salad With Spinach, Olives and Mozzarella, by , is from The Ford Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Micki Jolie
Added: Friday, April 25, 2008


2 1/2 cups dry pasta (such as orecchiette, or “little ears,” small wheels, tiny shells)
6 to 8 ozs. fresh mozzarella, drained and cut into small bites
4 cups washed and dried fresh spinach
3/4 cup pitted kalamata olives or green, if preferred
2/3 cup freshly grated Parmesan cheese
2/3 cup grape tomatoes, halved
Toasted pecans, almonds, walnuts, etc. (optional)

1/3 cup olive oil
Juice of 1 small lemon
1 tsp. balsamic vinegar
1 clove garlic, pressed
1/2 tsp. sugar or part of a packet of sugar substitute
Salt and pepper, to taste
1 tsp. Gourmet Garden Basil Herb Blend (This comes in a tube which I keep in the freezer) (optional)

1. Cook pasta according to directions on package. Drain, then rinse under cold water; drain well again.

2. In salad bowl, combine pasta, mozzarella cheese, spinach, olives, Parmesan and tomatoes. Add toasted nuts, if desired

3. For vinaigrette, in separate small bowl or jar, mix oil, lemon juice, balsamic vinegar, garlic, sugar, salt and pepper. Add basil herb blend, if desired. Taste for seasoning and correct if necessary. You may have to add more salt and pepper.

4. Toss vinaigrette with salad right before serving.

Number Of Servings:
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