Pasta salad is a summer classic. It’s refreshing, filling, and can be healthy as long as you choose the right dressing.
One of my favourite things about making pasta salad is that you can usually enjoy it warm as well as cold. In this salad, all of the vegetables are raw, which means that when you combine them with the freshly cooked pasta, they stay juicy and cold. This creates a nice contrast of textures and temperatures if you’re digging in right away, but this salad is equally tasty once the pasta has cooled completely.
Summer Rotini Salad
for 2 servings
1/2 package rotini pasta
2 small vine tomatoes
2 large bunches baby spinach leaves
fresh mozzarella cheese
4-6 tbsp (or cubes) fresh basil pesto
salt and freshly cracked black pepper
1. Cook your pasta according to the package instructions.
2. Wash the baby spinach and pat the leaves dry with paper towel. Wash the tomatoes and cut into 1/2-inch cubes. Set aside.
3. Slice the fresh mozzarella into 1/2-inch cubes.
4. Drain the pasta and return it to the pot, along with the spinach leaves. Cover the pot and allow the spinach to wilt from the heat, about 1-2 minutes.
5. Transfer the pasta and spinach into a large mixing bowl, add the tomatoes and pesto, and stir to combine.
6. If you are serving the pasta salad warm, add the cheese immediately and serve. If you are serving the salad cooled, allow the pasta to come to room temperature before stirring the mozzarella into the salad.
7. Garnish with salt and freshly cracked pepper to taste and enjoy!