Arugula, Spinach, and Mozzarella Pasta Salad
Prep time
Cook time
Total time
Fresh as a sunny summer day! Light and delicious salad with a tangy vinaigrette mixes flavors that will delight your tastebuds!
Serves: 6
  • 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
  • ½ tsp. black pepper
  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 ¼ 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 ¾ of it for this 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!
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.
Recipe by The Pasta Shoppe at