18 May 2009
Tomato Mozzarella and Spinach Pasta Salad
I ordered a tomato and mozzarella salad to have at a work lunch last week and, as I hate to see food go to waste, brought the leftovers home. With recent family visits and graduation to go to I haven't been cooking very often at all lately. I knew there wasn't much in the fridge but two bunches of baby spinach leaves. Once I got home, I found a box of penne in the back of the cupboard and decided everything could go together to make a warm pasta salad. As I heated the water for the pasta, I washed and spun the spinach, then put it in my big salad bowl along with the tomato mozzarella salad. I cooked the penne then drained it and tossed it together with the veggies and cheese. The pasta salad was summery and delicious. It was good warm and as cold leftovers and would make a great picnic or pot luck addition.
Tomato, Mozzarella and Spinach Pasta Salad
Serves 4-6 as a main course
2 cups tomato mozzarella salad OR 1 cup cherry or grape tomatoes plus 1 cup tiny fresh mozzarella balls and 1/2 C. of your favorite red wine vinagrette
2 small bunches baby spinach leaves, washed and dried
10 oz. whole wheat penne
- Set a pot of water on to boil. Clean and dry the spinach and put in in your serving bowl. Add the tomato mozzarella salad and toss to combine.
- When the water comes to the boil, add the pasta and cook until all dente. Reserve 1/2 C. pasta cooking water then drain the pasta. Add the drained pasta tot the serving bowl and toss to combine. The spinach should wilt slightly. If it looks too dry add some pasta cooking water. Serve immediately or save for later.