Description
Classic summertime pasta salad lightened up with a mix of chopped baby spinach and veggies, tossed lightly with an easy balsamic vinaigrette.
Ingredients
Scale
For the dressing
- 1/4 cup balsamic vinegar
- 1/2 cup oil
- 1 packet zesty Italian dressing mix
For the Salad
- 12 ounces rotini pasta, cooked
- 1 cup chopped carrots
- 1 red pepper chopped
- 1 green pepper chopped
- 1/4 cup red onion chopped finely
- 1 cup black olives, halved
- 3 cups (packed) baby spinach, chopped
- 1/4 cup grated parmesan cheese
- sea salt to taste
Instructions
For the Dressing
- Add all the ingredients to a mason jar, screw on the lid, and shake well to dissolve dressing mix. Set aside.
For the Salad
- Cook pasta according to directions, drain, rinse with cold water, and then drain again. Pour pasta into a large bowl.
- Add carrots, peppers, red onion, black olives, and spinach and mix well.
- Add about half of the dressing, and toss to coat.
- Sprinkle Parmesan cheese over the top, mix, and taste for seasoning. Add salt as needed. I added about 1/4 teaspoon.
- Refrigerate until serving. Serve with remaining dressing if desired.