Tomato Mozzarella Pasta Salad

Ingredients

• 8 oz. bowtie pasta
• salt for pasta water
• 3 cups fresh spinach
• 1 pint grape tomatoes
• 8 oz. mozzarella*
• 1/3 cup olive oil
• 3 Tbsp balsamic vinegar
• 2 Tbsp mayonnaise
• 2 Tbsp grated Parmesan
• 1/2 Tbsp Dijon mustard
• 1 clove garlic, minced
• 1/2 tsp dried basil
• 1/4 tsp salt
• freshly cracked pepper

Directions

1. Fill a pot with water, add 2 large pinches of salt, put the lid on, and set it over high heat until it boils. Add the pasta, then keep it boiling until the pasta is tender. Pour the pasta into a colander, rinse it quickly with cool water, and leave it to drain thoroughly while you get the rest of the salad ready.
2. As the pasta cooks, make the dressing. Put all the dressing ingredients in a jar or blender, then either blend them together or close the jar and shake until everything comes together. Set the dressing aside for now.
3. Give the spinach a rough chop, cut the grape tomatoes in half, and dice the mozzarella into 1/2-inch cubes.
4. Put the spinach, tomatoes, and mozzarella in a large bowl. When the pasta is well drained and mostly cool, add it to the bowl with the vegetables and cheese. You want the pasta cool enough that it will not wilt the spinach or melt the mozzarella.
5. Toss everything together. If you are serving the salad later, keep it undressed at this point. If you are serving it right away, pour in 1/2 of the dressing and toss to coat, then add more dressing if you want it.