Pasta Salad With Spinach, Olives, And Mozzarella

• 1 lb orecchiette or 1 lb short pasta, such as rotini
• 8 ounces fresh mozzarella cheese, drained and cut into small dice
• 3 ounces Baby Spinach, thoroughly washed and dried (about 4 cups)
• 1 1/2 cups kalamata olives, pitted and halved
• 1 cup parmesan cheese, finely grated
• 3 tablespoons red wine vinegar
• 2 teaspoons kosher salt
• 1 teaspoon black pepper, freshly ground
• 6 tablespoons olive oil

1. 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.
2. Transfer pasta to a large bowl and add mozzarella, spinach, olives, and Parmesan. Toss to combine.
3. 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.
4. Pour vinaigrette over salad and toss until pasta is coated. Taste, adjust seasoning as desired, and serve.

orecchiette, mozzarella cheese, thoroughly washed, kalamata olives, parmesan cheese, red wine vinegar, kosher salt, black pepper, olive oil

Taken from www.food.com/recipe/pasta-salad-with-spinach-olives-and-mozzarella-410544 (may not work)