Barbecue season is now in full swing and picnic lunches have started. It is the season of dining al fresco! This pasta salad recipe is an easy side dish for barbecued chicken or grilled salmon, and it's satisfying for a park feast too. Here's how to make it ...
2 cups short pasta
2 cups spinach, chopped
1 cup grape tomatoes, cut in half
4 ounces fresh mozzarella, cut into pieces
2 ounces salami, cut into pieces
3 tablespoons olive oil
1 tablespoon white wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground and black pepper
Cook pasta according to the package directions; drain and rinse under cold water. Toss in a large bowl with the spinach, grape tomatoes, mozzarella and salami.
Whisk together the olive oil, white wine vinegar, salt and black pepper. Transport the pasta mixture and vinaigrette separately; drizzle the salad with the vinaigrette before serving.
(Note: I suggest doubling the recipe if using this for a main dish with more than 3 adults.)