SUN DRIED TOMATO PASTA SALAD

Ingredients

• 12 oz. short pasta, rigatoni, rotini, bow tie, etc.
• 3 oz. baby spinach
• 10 oz. cherry tomatoes, halved
• 1 jar sun-dried tomatoes in oil with Italian herbs, 8.5 oz, oil drained
• ½ red onion, small diced
• ½ cup shredded parmesan, shaved or grated will work
• 8 oz. mozzarella pearls
• ⅓ cup chopped basil, packed
• ⅓ cup extra virgin olive oil, or enough to make ⅔ cup with oil from tomatoes
• ⅓ cup oil drained from sun-dried tomatoes
• 2 Tbsp balsamic vinegar, regular or white
• 2 garlic cloves minced
• 1 tsp Italian seasoning
• ½ tsp Pepper
• ½ tsp Salt, more or less to taste

Instructions

1. Cook pasta al dente according to package instructions. When pasta is cooked, drain and toss with spinach to wilt. Rinse with cool water to help cool it off more quickly or allow it to cool for 15-20 minutes.
2. Toss pasta and spinach with chopped basil, onion, sun-dried tomatoes (julienned), cherry tomatoes, parmesan and mozzarella (if pasta is still pretty hot, wait to add the mozzarella until cooled off).
3. Whisk together dressing ingredients and toss 3/4 of it with pasta salad, reserving 1/4 of the dressing if waiting to serve. Chill for about 30 minutes and then toss remaining dressing before serving.