A simple, family-friendly dish that can be made in 25 minutes – plus it refrigerates well and is a great choice for school or office lunches! The dish can be made without the olives if your little ones find them to be too pungent.

Pasta Salad with Spinach, Olives & Mozzarella


1 pound orecchiette or conchiglie pasta
8 ounces fresh mozzarella cheese, drained and cut into small dice
3 ounces baby spinach (about 4 cups), thoroughly washed and dried
1 1/2 cups pitted and halved kalamata olives
1 cup finely grated Parmesan cheese
3 tablespoons red wine vinegar
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 tablespoons olive oil


Bring a medium pot of heavily salted water to a boil over high heat. Cook pasta according to the package directions, or until al dente. Drain, then rinse under cold water until cool.
Transfer pasta to a large bowl and add mozzarella, spinach, olives, and Parmesan. Toss to combine.
In a separate, nonreactive bowl, combine vinegar, salt, and pepper. While whisking constantly, slowly add oil by pouring in a thin stream down the side of the bowl. Whisk until completely incorporated.
Pour vinaigrette over salad and toss until pasta is coated. Taste, adjust seasoning as desired, and serve.

*Recipe and image courtesy of*