Spinach and Walnut Caprese Pasta Salad

Ingredients:

For the Salad:

• 8 ounces (225g) fusilli or your preferred pasta
• 2 cups fresh baby spinach leaves
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh mozzarella balls, halved
• 1/4 cup chopped walnuts
• 1/4 cup fresh basil leaves, chopped

For the Dressing:

• 1/4 cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 garlic clove, minced
• Salt and black pepper to taste

Step-by-Step Preparation:

1. Cook the Pasta: Cook the pasta according to the package instructions until al dente. Drain the pasta and rinse it under cold water to stop the cooking process. Set aside.
2. Prepare the Dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, salt, and pepper until well combined. Set aside.
3. Assemble the Salad: In a large mixing bowl, combine the cooked pasta, baby spinach leaves, cherry tomatoes, fresh mozzarella, chopped walnuts, and chopped basil.
4. Add the Dressing: Pour the prepared dressing over the salad ingredients. Toss gently until everything is evenly coated with the dressing.
5. Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together. Before serving, give it a final toss and adjust seasoning if necessary. Serve chilled.

Tips:

• Toast the walnuts in a dry skillet over medium heat for a few minutes to enhance their flavor before adding them to the salad.
• Feel free to substitute the walnuts with pine nuts or almonds if desired.
• You can add some freshly grated Parmesan cheese to the salad for extra flavor.
• This salad pairs well with grilled chicken or shrimp for added protein.
• Make sure to use fresh and crisp spinach leaves for the best texture and flavor.
• If you’re making this salad ahead of time, wait to add the spinach until just before serving to prevent wilting.
• Garnish with additional fresh basil leaves for a pop of color and flavor.