Arugula, Spinach, and Mozzarella Pasta Salad

Fresh as a sunny summer day! Light and delicious salad with a tangy vinaigrette mixes flavours that will delight your tastebuds!
Serves: 6


14 oz. bag of Vineyard Pasta (can substitute any short shape)

12 oz. Bufffalo mozzarella, torn into bite size pieces
4 oz. baby arugula
4 oz. baby spinach, any thick stems removed
8 oz. sugar snaps, blanched and sliced diagonally
4 scallions, sliced
2 oz. fresh mint leaves, julienned

6 T. white wine vinegar
2 T. fresh lemon juice
4 oz (8 Tbs.) extra virgin olive oil
2 cloves garlic, minced
2 tsp. dijon mustard
2 tsp. sugar
1 tsp. salt
½ tsp. black pepper


  1. Cook pasta according to package directions, drain, rinse with cold water, and toss lightly with olive oil.
  2. Blanch sugar snaps in boiling water for 2 minutes, drain, and place in a bowl full of ice water, to stop cooking and enhance color! Take about ¼ of the sugar snaps and carefully expose the peas with a knife. Slice the balance diagonally. The vinaigrette gets trapped in the crevices and tastes great!
  3. Make vinaigrette by adding all ingredients in a glass jar with lid and shake for one minute. Or combine all ingredients except oil in a food processor. Turn on and add oil slowly until dressing is emulsified. Just takes a few minutes. Taste and adjust salt and pepper to taste. NOTE: You will not use all the dressing! I use about ¾ of it for this the rest for another salad!
  4. In a large bowl, combine greens, mint, snaps, and mozzarella. Add dressing and gently toss until thoroughly mixed.
  5. Serve immediately and enjoy!
If making a few hours ahead, keep in fridge. Because our pasta is porous you may need to add additional dressing! The pasta absorbs the vinaigrette.

Recipe courtesy of Carey Aron, originally posted by World of Pastabilities