Print

Arugula, Spinach, and Mozzarella Pasta Salad

4.7 from 37 reviews

Fresh as a sunny summer day! Light and delicious salad with a tangy vinaigrette mixes flavors that will delight your tastebuds!

Scale

Ingredients

Instructions

  1. Cook pasta according to package directions, drain, rinse with cold water, and toss lightly with olive oil.
  2. 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!
  3. 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!
  4. In a large bowl, combine greens, mint, snaps, and mozzarella. Add dressing and gently toss until thoroughly mixed.
  5. 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.