perfect for warm weather and keeps well in the fridge. serves 4 generously.
12 ounces bowtie or other small pasta: cooked, rinsed, and cooled
1 pint cherry tomatoes, sliced in half
3 cups fresh spinach, roughly chopped
1/2 cup red onion, diced
8 oz. (1 cup) mozzarella cubes (I use chopped string cheese when feeling lazy)
could also add 1 lb. grilled chicken, diced
dressing: (also phenomenal over any kind of salad)
1/3 cup olive oil
3 tbs balsamic vinegar
2 tbs mayo
2 tbs Parmesan cheese
1/2 tbs dijon mustard
2 cloves garlic, minced
1/2 tsp dried basil
salt and pepper to taste
Combine dressing ingredients in a food processor, blender, or jar with secure lid and blend well.
Once the pasta is completely cool, combine with vegetables and cheese. Toss with half of the dressing before putting in the refrigerator, and serve with extra dressing.