{"id":8300,"date":"2018-10-28T19:45:50","date_gmt":"2018-10-28T19:45:50","guid":{"rendered":"https:\/\/healthyaging.net\/magazine\/uncategorized\/zucchini-and-potato-parmesan-parmigiana-di-zucchine-e-patate-2\/"},"modified":"2018-10-31T17:04:41","modified_gmt":"2018-10-31T17:04:41","slug":"mozzarella-and-spinach-pasta-salad","status":"publish","type":"post","link":"https:\/\/healthyaging.net\/magazine\/recipe\/mozzarella-and-spinach-pasta-salad\/","title":{"rendered":"Mozzarella and Spinach Pasta Salad  (Insalata di Mozzarella e Spinaci)"},"content":{"rendered":"<p><p class=\"back-link\"><a href=\"https:\/\/healthyaging.net\/magazine\/fall-2018\/books\/?preview_id=8004&amp;preview_nonce=9e6760d2e1&amp;post_format=standard&amp;_thumbnail_id=8194&amp;preview=true\" target=\"_blank\" rel=\"noopener noreferrer\">Back to Food Article<\/a><\/p><\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/healthyaging.net\/magazine\/wp-content\/uploads\/2018\/10\/MOZZARELLA-AND-SPINACH-PASTA-SALAD-600.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-8275\" src=\"https:\/\/healthyaging.net\/magazine\/wp-content\/uploads\/2018\/10\/MOZZARELLA-AND-SPINACH-PASTA-SALAD-600.jpg\" alt=\"\" width=\"600\" height=\"576\" srcset=\"https:\/\/healthyaging.net\/magazine\/wp-content\/uploads\/2018\/10\/MOZZARELLA-AND-SPINACH-PASTA-SALAD-600.jpg 600w, https:\/\/healthyaging.net\/magazine\/wp-content\/uploads\/2018\/10\/MOZZARELLA-AND-SPINACH-PASTA-SALAD-600-300x288.jpg 300w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/a><div class=\"recipe-card\"><\/p>\n<h3>Mozzarella and Spinach Pasta Salad (Insalata di Mozzarella e Spinaci)<\/h3>\n<p class=\"servings\">Makes 4 to 6 servings<\/p>\n<ul>\n<li>1 bunch fresh spinach, chopped, or 1 10-ounce package of frozen chopped spinach<\/li>\n<li>\u00bd cup olive oil<\/li>\n<li>3 garlic cloves, chopped<\/li>\n<li>1 pound dry penne pasta<\/li>\n<li>2 cups halved cherry tomatoes<\/li>\n<li>1 cup sliced black olives<\/li>\n<li>\u00bd cup sliced green olives<\/li>\n<li><strong>For the dressing:<\/strong><\/li>\n<li>\u00bd small onion, chopped\/li&gt;<\/li>\n<li>1 (2-inch) piece celery<\/li>\n<li>1 garlic clove, minced<\/li>\n<li>2 tablespoons dried oregano<\/li>\n<li>1 teaspoon dried basil<\/li>\n<li>1 teaspoon sugar<\/li>\n<li>1 teaspoon black pepper<\/li>\n<li>\u00bc cup white vinegar<\/li>\n<li>2\/3 cup olive oil<\/li>\n<\/ul>\n<p>Bring a saucepan filled with water to a boil, then add the spinach and boil for 10 minutes. Drain spinach and transfer to a saute pan. Add the olive oil and garlic, and saute for 5\u20137 inutes. Remove from the heat and allow the mixture to cool completely. Set aside.<\/p>\n<p>Bring a stockpot of water to a boil for the pasta. Cook pasta al dente according to the package instructions. Drain pasta. Transfer to a large serving bowl and allow to cool completely. Set aside.<\/p>\n<p><strong>Prepare the dressing:<\/strong> Place the onion, celery, garlic, oregano, basil, sugar, black pepper, and vinegar in a blender or food processor, and blend, then slowly add the olive oil until the dressing is emulsified. Transfer to a bowl and refrigerate, covered with plastic wrap, until ready to use.<\/p>\n<p>Add a little dressing to the pasta and toss to loosen the pasta. Add spinach and toss thoroughly. Add tomatoes, olives, and cheese balls, and toss to combine. Finally, add the dressing and toss thoroughly. Refrigerate the salad, covered, until cold. Remove from the refrigerator and toss again before using. Serve chilled.<\/p>\n<p><\/div>\n<p class=\"author-credit\">Reprinted with permission from Italian Moms. \u00a9 2018 Published by Sterling Epicure. Photography by David and Gabriela Versano. Mother and child photo courtesy of Frank and Elisa Costantini.<\/p>\n<p class=\"back-link\"><a href=\"https:\/\/healthyaging.net\/magazine\/fall-2018\/books\/?preview_id=8004&amp;preview_nonce=9e6760d2e1&amp;post_format=standard&amp;_thumbnail_id=8194&amp;preview=true\" target=\"_blank\" rel=\"noopener noreferrer\">Back to Food Article<\/a><\/p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>View recipe<\/p>\n","protected":false},"author":3,"featured_media":8275,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[102,35],"tags":[],"class_list":["post-8300","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fall-2018-recipe","category-recipe"],"acf":[],"_links":{"self":[{"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/posts\/8300","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/comments?post=8300"}],"version-history":[{"count":5,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/posts\/8300\/revisions"}],"predecessor-version":[{"id":8301,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/posts\/8300\/revisions\/8301"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/media\/8275"}],"wp:attachment":[{"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/media?parent=8300"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/categories?post=8300"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/tags?post=8300"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}