Tuscan Pasta Salad

Servings: 6-8 (as a side) | Prep time: 30 mins | Chill time: 30 mins (optional)

This is one of those dishes that will be in my permanent rotation - particularly as a side, but I do often find myself making it as a main, as well. SO delicious and the perfect summertime pasta salad!

Ingredients:

For the salad:

• 16 oz fresh pasta (such as fusilli)

• ¾ cup sun-dried or slow-roasted tomatoes

• 1 red bell pepper, diced

• ½ cup kalamata olives, halved

• 3 oz capers

• 1 ½ cups spinach

• Handful of fresh basil, chopped

• ¾ cup mozzarella pearls

• ½ cup grated parmesan cheese

For the dressing:

• ¾ cup olive oil

• 2 tbsp white vinegar

• 2 tbsp water

• 1 tsp salt

• 1 tsp sugar

• 1 tsp dried oregano

• 1 tsp dried basil

• 2 tsp minced garlic

• Black pepper, to taste

To serve:

• Balsamic glaze (for drizzling)

• Grated parmesan cheese

• Fresh basil leaves

Instructions:

1. Cook the pasta according to package directions until al dente. Drain and rinse under cold water to stop the cooking process.

2. In a large mixing bowl, whisk together all dressing ingredients until well combined.

3. Add the cooled pasta to the bowl and toss to coat evenly in the dressing.

4. Add in the tomatoes, bell pepper, olives, capers, spinach, basil, mozzarella, and parmesan. Stir until everything is evenly mixed and coated.

5. Chill the pasta salad in the fridge for at least 30 minutes if time allows, for the best flavor.

6. To serve, portion into bowls or a platter and top with a drizzle of balsamic glaze, extra parmesan, and fresh basil. Enjoy!