Smoked Mozzarella and Spinach Pasta Salad

Cook pasta in salted boiling water until al dente, about 8-10 minutes.

Drain pasta and rinse under cold water to cool.

In a large bowl, combine cooked pasta, chopped spinach, halved cherry tomatoes, and diced red onion.

In a small bowl, whisk together olive oil, balsamic vinegar, minced garlic, lemon juice, salt, and black pepper.

Pour the dressing over the pasta mixture and toss to combine.

Add cubed smoked mozzarella and grated parmesan cheese to the salad.

Gently fold in fresh basil and toasted pine nuts.

Taste and adjust seasoning with more salt and pepper if necessary.

Refrigerate for at least 30 minutes to allow flavors to meld.

Serve chilled or at room temperature.

Spice Level:

Allergens