1/2 lb. spinach noodles or spiral pasta
1/2 lb. Mozzarella cheese, cut into sm. cubes
1 c. halved cherry tomatoes
1/2 c. sliced ripe olives
1/4 c. sliced green onion
Mint vinaigrette (recipe follows)

Cook pasta according to package directions, drain, rinse under cold running water, drain, cool. Combine ingredients and toss with mint vinaigrette to taste. Serve immediately or serve cold. 8-12 servings.

MINT VINAIGRETTE:

1/3 c. white wine vinegar
1/4 c. minced fresh mint leaves
1 tbsp. fresh basil leaves
1/2 tsp. salt
3/4 c. olive oil

Combine vinegar, mint, basil and salt in a blender container; process 1 minute. Gradually add oil in a slow, steady stream until incorporated. 1 1/2 cups.