Arugula, Spinach, and Mozzarella Pasta Salad
Fresh as a sunny summer day! Light and delicious salad with a tangy vinaigrette mixes flavors that will delight your tastebuds!
- Prep Time: 20 mins
- Cook Time: 7 mins
- Total Time: 27 mins
- Yield: 6 1x
Ingredients
Scale
- 14 oz. bag of Vineyard Pasta (can substitute any short shape)
- 12 oz. Bufffalo mozzarella, torn into bite size pieces
- 4 oz. baby arugula
- 4 oz. baby spinach, any thick stems removed
- 8 oz. sugar snaps, blanched and sliced diagonally
- 4 scallions, sliced
- 2 oz. fresh mint leaves, julienned
- Vinaigrette
- 6 T. white wine vinegar
- 2 T. fresh lemon juice
- 4 oz (8 Tbs.) extra virgin olive oil
- 2 cloves garlic, minced
- 2 tsp. dijon mustard
- 2 tsp. sugar
- 1 tsp. salt
- 1/2 tsp. black pepper
Instructions
- Cook pasta according to package directions, drain, rinse with cold water, and toss lightly with olive oil.
- Blanch sugar snaps in boiling water for 2 minutes, drain, and place in a bowl full of ice water, to stop cooking and enhance color! Take about 1/4 of the sugar snaps and carefully expose the peas with a knife. Slice the balance diagonally. The vinaigrette gets trapped in the crevices and tastes great!
- Make vinaigrette by adding all ingredients in a glass jar with lid and shake for one minute. Or combine all ingredients except oil in a food processor. Turn on and add oil slowly until dressing is emulsified. Just takes a few minutes. Taste and adjust salt and pepper to taste. NOTE: You will not use all the dressing! I use about 3/4 of it for this recipe…save the rest for another salad!
- In a large bowl, combine greens, mint, snaps, and mozzarella. Add dressing and gently toss until thoroughly mixed.
- Serve immediately and enjoy!
Notes
If making a few hours ahead, keep in fridge. Because our pasta is porous you may need to add additional dressing! The pasta absorbs the vinaigrette.