Ingredients
Scale
1 small red onion, thinly sliced
¼ cup red wine vinegar + 3 tablespoons water
1 pound pasta
½ cup Spinach Pesto
2 tablespoons grated Parmesan cheese
¼ teaspoon kosher salt
1 cup green olives
8 ounces fresh mozzarella pearls
1 pint grape tomatoes, halved
1 medium English cucumber, cut into quarters and diced
¼ cup fresh chopped flat-leaf parsley or basil leaves
Instructions
- In a small mixing bowl, combine the red onion and vinegar. Toss to coat well and allow the onions to marinate while you prep the other ingredients.
- Cook the pasta in a large pot of salted, boiling water according to the package directions, 8 to 10 minutes for most brands. Drain and quickly rinse with cold water. Transfer the pasta to a large bowl to cool; set aside.
- Add the olive oil, Parmesan cheese, and salt to the red onion and vinegar mixture. Stir to combine, and then pour over the pasta.
- Toss the cooled pasta with onions and all of the add-ins: olives, mozzarella, celery, tomatoes, cucumber, and parsley. Serve right away or cover and chill for up to 24 hours before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes