Friday Recipe: Quick, Easy, and Colorful Pasta Salad

>> Friday, December 12, 2008

This is a bright, delicious, and fast meal that is ideal to eat alone and to serve to others. It's basically a one pot meal, which makes clean-up fast. Thanks to Claire for initially introducing me to this colorful combination.

Quick, Easy, and Colorful Pasta Salad
Serves ~4

1 lb whole-wheat pasta (I like the corkscrews, but penne or another big shape can work too)
16 oz. fresh mozzarella balls
12 oz. jar of kalamata olives
16 oz. cherry or grape tomatoes
fresh spinach or arugula
olive oil

1. Boil pasta.
2. Cut mozzarella balls and tomatoes in half.
3. Drain pasta and put in a large bowl or back in the pot.
4. Drizzle with olive oil.
5. Add mozzarella, olives, tomatoes, and spinach/arugula

6. Add salt and pepper to taste.
7. Mix well.

8. Enjoy!

*The arugula/spinach will wilt when it mixes with the hot pasta which is why it's better and easier to use fresh leaves.

*Arugula is more bitter than spinach, so keep this in mind when deciding which to select.

*Green olives work too!


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