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With a triple hit of spices from the rosemary, thyme and oregano, this pasta salad is sure to stand out at a summer potluck.
8 ounces penne pasta
3 tablespoons olive oil
3 tablespoons white wine vinegar
1 teaspoon McCormick® Rosemary Leaves , finely crushed
1 teaspoon McCormick® Thyme Leaves
1/2 teaspoon McCormick® Garlic Powder
1/2 teaspoon McCormick® Oregano Leaves
1/2 teaspoon Sea Salt from McCormick® Sea Salt Grinder
1 package (6 ounces) baby spinach leaves
1 pint grape tomatoes, halved
1 cup bite-size mozzarella cheese, balls, halved
2 tablespoons grated Parmesan cheese
Cook pasta as directed on package. Drain well.
Meanwhile, mix oil, vinegar, rosemary, thyme, garlic powder, oregano and sea salt in large bowl with wire whisk until well blended. Add pasta and spinach; toss to coat well. Add tomatoes and cheeses; toss to mix well.
Serve warm or at room temperature.
(Amount per serving)
Great & simple... I doubled all the seasonings & oil/vinegar for more flavor.
Was this helpful?
Fantastic recipe! I would make this every night if I could get away with it. Delicious!!!!
Very Good!!! My family really enjoys this including my granddaughters age 2, 10 and 14.
One thing missing for those dieting in my family is serving size calories and servings per receipe