Spinach & Pesto Pasta Salad

Ingredients (6 servings)

12 oz pasta (fusilli, rotini, or bowtie work well)

3 cups fresh baby spinach, roughly chopped

1 cup cherry tomatoes, halved

½ cup mozzarella pearls (or cubed mozzarella)

¼ cup red onion, thinly sliced (optional)

½ cup basil pesto (store-bought or homemade)

2–3 tbsp extra virgin olive oil

Juice of ½ lemon

Salt & pepper, to taste

Optional garnish: fresh basil, toasted pine nuts, or parmesan

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Instructions

Cook the pasta according to package directions. Drain and rinse under cool water to stop the cooking.

In a large bowl, toss pasta with olive oil to prevent sticking.

Add spinach, tomatoes, mozzarella, and red onion to the pasta.

Mix pesto and lemon juice together in a small bowl (thins the pesto for easier coating).

Toss everything together until evenly coated. Season with salt and pepper.

Chill for at least 30 minutes for best flavor, or serve immediately.