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Penne Pasta Salad with Spinach & Tomatoes
Ensure any spare pasta is cooled under running water, then drizzle with a little olive oil and store in the fridge to prevent it sticking together.
Then, simply mix all your ingredients in a large bowl and serve as a light lunch or a tasty side!
See how simple it is to create this great-tasting dish below…
Ingredients
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3 tablespoons olive oil
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3 tablespoons white wine vinegar
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1 teaspoon Rosemary
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1 teaspoon Dried Thyme
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½ teaspoon Garlic Granules
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½ teaspoon Oregano
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½ teaspoon Dried Basil
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½ teaspoon Sea Salt
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250 gram (9 ounce) penne pasta, cooked and drained
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50 gram (2 ounce) baby spinach leaves
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250 gram (9 ounce) baby plum tomatoes, halved
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100 gram (4 ounce) light mozzarella cheese, torn
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2 teaspoon Parmesan cheese, grated
Key Products
Instructions
- 1 Mix the oil, vinegar, Rosemary, Thyme, Garlic Granules, Oregano, Basil and Sea Salt together in a large bowl. Add the cooked pasta and spinach, toss to coat well.
- 2 Add the tomatoes and cheeses and mix well.
- 3 Serve warm or at room temperature.
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