Antipasto Salad
Ingredients
- Coarse salt and ground pepper
- 3 ounces small pasta shells
- 3 ounces bocconcini (bite-size fresh mozzarella balls), halved, or regular fresh mozzarella, cut up
- 1 ounce thinly sliced pepperoni
- ⅓ cup Kalamata or green olives, pitted and halved
- ⅓ cup sun-dried tomatoes (oil-packed), sliced
- 2 tablespoons red-wine vinegar
- 4 teaspoons olive oil
- ¼ teaspoon dried Italian seasoning
- 4 cups baby spinach
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