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Chopped Spinach and Pasta Salad With Balsamic Vinaigrette

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Classic summertime pasta salad lightened up with a mix of chopped baby spinach and veggies, tossed lightly with an easy balsamic vinaigrette.

Ingredients

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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

  1. Add all the ingredients to a mason jar, screw on the lid, and shake well to dissolve dressing mix. Set aside.

For the Salad

  1. Cook pasta according to directions, drain, rinse with cold water, and then drain again. Pour pasta into a large bowl.
  2. Add carrots, peppers, red onion, black olives, and spinach and mix well.
  3. Add about half of the dressing, and toss to coat.
  4. Sprinkle Parmesan cheese over the top, mix, and taste for seasoning. Add salt as needed. I added about 1/4 teaspoon.
  5. Refrigerate until serving. Serve with remaining dressing if desired.

Find it online: https://lovelylittlekitchen.com/chopped-spinach-pasta-salad-balsamic-vinaigrette/