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                                                                  The briny flavor of olives combines with creamy mozzarella and a tangy vinaigrette for a pasta salad that’s a shoo-in for everything from brown-bag lunches to summer picnics. Game plan: This pasta salad can be made up to 2 days ahead and refrigerated in a covered container.

                                                                  Ingredients
                                                                  • Yes No 1 lb orecchiette pasta
                                                                  • Yes No 8 oz fresh mozzarella cheese
                                                                  • Yes No 3 oz baby spinach
                                                                  • Yes No 1 1/2 cup pitted kalamata olive
                                                                  • Yes No 1 cup finely grated parmesan cheese
                                                                  • Yes No 3 tbsp red wine vinegar
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 6 tbsp olive oil
                                                                  • Bring a medium pot of heavily salted water to a boil over high heat. Cook pasta according to the package directions, or until al dente. Drain, then rinse under cold water until cool.
                                                                  • Transfer pasta to a large bowl and add mozzarella, spinach, olives, and Parmesan. Toss to combine.
                                                                  • In a separate, nonreactive bowl, combine vinegar, salt, and pepper. While whisking constantly, slowly add oil by pouring in a thin stream down the side of the bowl. Whisk until completely incorporated.
                                                                  • Pour vinaigrette over salad and toss until pasta is coated. Taste, adjust seasoning as desired, and serve.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
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                                                                    drain
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                                                                    rinse
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                                                                    combine
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                                                                    pour
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                                                                    coat
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                                                                    serve

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