Pasta Salad with Spinach, Sun-dried Tomatoes and Mozzarella
"I’ve always loved the idea of having a “signature” thing. By thing, I mean a signature scent, a signature cocktail, a signature something that people know they can expect when they come to our home. My mom’s signature dish is chicken marsala. When I was a kid, her signature perfume was Dune by Christian Dior. Let’s just say she had a lot of signatures. Enter my house pasta salad. This is a classic—one that can be served for dinner or taken to a potluck. The flavors aren’t anything wild, but they work so well together and taste different enough from your traditional pasta salad. This is one of Eddie’s favorite dishes of all time. I surprise him with it as a side dish for some Monday night dinners and it makes an appearance at most cookouts, too. It’s a sure winner every time."
-- @howsweeteats
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Recipe from EVERYDAY DINNERS. Copyright © 2021 by Jessica Merchant. Photography copyright © 2021 by Jessica Merchant. Published by Rodale Books, an imprint of Penguin Random House LLC.  

We were lucky enough to meet Jessica Merchant to discuss her newest book Everyday Dinners. This amazing cookbook is filled with all the recipes you need to create the ultimate (and easy) weekly meal plan for your family.  Purchase your copy of the book here


Prep time 25mins
Cook time 10mins
Serves or Makes: 4-6


  • 1 pound fusilli pasta, cooked
  • 1 (6 ounce) jar sun-dried tomatoes, drained (reserve the oil!) and chopped
  • 1 cup fresh mozzarella balls
  • 3 cups baby spinach, or kale
  • 1 tablespoon red wine vinegar
  • 1 teaspoon honey
  • pinch kosher salt and black pepper
  • 1 garlic clove, minced
  • 1/ 4 cup oil from the jar of sun-dried tomatoes (or as much as you can get)
  • 1/ 3 cup extra-virgin olive oil


  • Step 1

    In a large bowl, toss together the cooked pasta, sun-dried tomatoes, fresh mozzarella, and spinach.

  • Step 2

    In a bowl or measuring cup, whisk together the vinegar, honey, salt, pepper, and the garlic. Stream in the sun-dried tomato oil and the olive oil while whisking, until the dressing is somewhat emulsified. Pour over the pasta salad and toss well. This stays great in the fridge for 1 to 2 days.