Recipes: End-Of-Summer Dinner

Page 2: Penne Pasta Salad Recipe With Spinach & Tomatoes

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Penne Pasta Salad Recipe With Spinach & Tomatoes

With a triple hit of antioxidants from the rosemary, thyme and oregano, this pasta salad is sure to stand out at a summer potluck. With the availability of fresh basil and cherry tomatoes year-round, you can enjoy it on the Christmas buffet as well.

Serves 8.

Ingredients

8 ounces penne pasta
3 tablespoons olive oil
3 tablespoons white wine vinegar
1 teaspoon rosemary leaves, finely
crushed
1 teaspoon thyme leaves
1/2 teaspoon garlic powder
1/2 teaspoon oregano leaves
1/2 teaspoon ground sea salt
1 package (6 ounces) baby spinach
leaves
1 pint grape cherry tomatoes, halved
1 cup bite-size mozzarella cheese
balls, halved
2 tablespoons grated Parmesan
cheese

Balls of mozzarella from Mozzarella Fresca,
a NIBBLE Top Pick Of The Week.

Preparation

Cook pasta as directed on package. Drain well.
Meanwhile, mix oil, vinegar, rosemary, thyme, garlic powder, oregano and sea salt in small bowl with wire whisk, until well blended.
Mix pasta and spinach in large bowl. Add dressing; toss to coat well. Add tomatoes and cheeses; toss to mix well. Serve warm or at room temperature.

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