Caprese Pasta Salad
Cold pasta salad featuring mozzarella, spinach, tomatoes, black olives and pesto.
Ingredients
- 16 oz farfalle pasta
- 2 cups fresh baby spinach
- 8 oz mozzarella fresh balls or cubed
- 1 pint grape tomatoes halved
- 6 oz black olives sliced
- 4 oz basil pesto
- ¾ cup olive oil
- ¼ cup Balsamic vinegar
- Salt & pepper to taste
Instructions
- Make pasta according to package.
- Cut tomatoes in half. Slice black olives.
- When pasta is done cooking, drain. Run cold water over pasta to cool and transfer to large bowl.
- Add baby spinach, ripping leaves in half if too large. Stir in tomatoes, mozzarella and black olives. Add in pesto, oil, vinegar, and salt & pepper to taste. Mix well.
- Serve immediately or refrigerate in airtight container until ready to serve.