Categories:
Featured Recipes, Main Courses, Recipes From The Web
Pasta with Spinach, Olives, and Mozzarella
A delicious pasta salad that's great for lunch or picnics. The homemade vinaigrette dances off of flavorful olives and fresh mozzarella. Serve fresh or prepare up to two days in advance.
- Prep: 15 min
- Cook: 10 min
- Total: 25 mins
- Serves 6
- 4 quarts of water
- 1 pound pipe rigate pasta
- 1 tablespoon salt
- 8 ounces fresh mozzarella cheese
- 14 ounces kalamata olives, pitted and halved
- 6 ounces baby spinach (1 bag), washed and dried
- 1 cup finely grated Parmesan cheese
Categories:
Salads
Spinach And Pear Salad
Ingredients:
- 1/2 cupHigh Country Blood Orange Olive Oil
- 1/4 cupHigh CountryCinnamonPear Balsamic
- 1 clove garlic, minced
- 1 bag baby spinach, mixed lettuce, or Romaine lettuce
- 1/2 red onion, thinly sliced
- 1 D'Anjou, Bosc or other pear, sliced or diced
- 1/2 cup dried cranberries or other dried fruit
- 1/4 cup bleu cheese, crumbled
- salt and freshly ground pepper, to taste
Instructions:
In a small bowl, whisk togetherHigh Country Blood Orange Olive Oil,High Country Cinnamon Pear Balsamic, garlic, salt and pepper to make the dressing. In a separate bowl toss the spinach or other greens, red onion, pear, dried fruit, and bleu cheese. Pour dressing over salad and enjoy.