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Spinach Smoked Mozzarella Pasta Salad Recipe

Looking for a recipe to take to your next backyard BBQ? This Spinach Smoked Mozzarella Pasta Salad Copycat Recipe will get everyone excited! Whole Foods Tender spinach and smoky cheese in a creamy parmesan sauce. For more light and cool recipes see my Salads page.

Spinach with Smoked Mozzarella Pasta Salad, parmesan dressing, whole foods pasta salad recipe, Spinach pasta salad,

How to make Spinach Smoked Mozzarella Pasta Salad Recipe

If you have ever been to whole foods it is highly likely you have tried their yummy Smoked Mozzarella Pasta Salad recipe. It is definitely one of the guilty pleasures that we must buy each time we visit.

Well, I decided to research this fantastic summer pasta salad and what I found was it was published in a Whole Foods Recipe book many years ago!

There are tons of reviews, tips, and tricks for this pasta salad. I researched and read everything everyone came up with and I created the perfect match of the store-bought version!

My trusty pasta taster daughter said she was so proud of me that I recreated her fav side dish perfectly! So if that isn’t enough encouragement to try this recipe then I don’t know what is! Here is our version of this popular pasta salad dish. Enjoy!

smoked mozzarella pasta, whole foods prepared salad inspired, rigatoni pasta salad, roasted pepper spinach pasta salad

No Whole Foods Stores near you? Did you know that Amazon’s Amazon Fresh Grocery section has Whole Foods Grocery items? Well, you can get them delivered to your home!

MAKE AHEAD: Place them in an airtight container and keep it in the refrigerator for 3-4 days.
FREEZER: Place in an airtight container or freezer bag. Freeze for up to 3 months. Defrost in a microwave or in the refrigerator overnight.

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Spinach Smoked Mozzarella Pasta Salad Recipe

Smoked Mozzarella Pasta Salad

Creamy summer pasta salad with smoked mozzarella and parmesan cheese. Mixed with fresh baby spinach and a light parmesan dressing. 
4.53 from 110 votes
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Salad
Cuisine American
Servings 8
Calories 389 kcal



  • Boil water in a large saucepan and cook rigatoni as directed. Rinse, drain and run cold water over noodles to cool and chill the pasta.
  • Prepare spinach for blanching. See instructions below. 
  • Whisk together in a large bowl (big enough to hold pasta salad), vinegar, garlic, parsley, cayenne pepper, and light mayo.
    Parmesan Dressing
  • Add rigatoni noodles, spinach, peppers, smoked mozzarella, and parmesan cheese. Toss with a large spoon until blended. 
  • Chill for 30 min to 1 hour. Tossing every 15 minutes to blend. Serve as a side dish with your favorite summer meal! 

How to Blanch Spinach

  • Bring water to a rolling boil in a medium saucepan. 
  • Add spinach to water and submerge for 1 minute.
    How to Blanch Spinach
  • Drain spinach and rise with cold water. 
  • Place spinach in a stack of two paper towels. Wrap with paper towels and squeeze the water out of spinach.
    Drained Blanched Spinach
  • Unwrap spinach and set aside. 


  • All ingredients in this recipe were bought at Whole Foods or online at Amazon. See links in the recipe or order online. See Amazon deal below. Smoked mozzarella is in the fine cheese section of the store. 
  • You can put the noodles into the refrigerator to chill before adding ingredients. Be careful, if you do not chill the noodles the cheeses will melt.
  • I did not add salt or black pepper and it tasted perfect to us. Add the extra seasoning if you feel you need it. Enjoy! 
Recipe inspired by the Whole Foods Cookbook


Serving: 0.5cupCalories: 389kcalCarbohydrates: 47gProtein: 18gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 32mgSodium: 935mgPotassium: 307mgSugar: 3gCalcium: 296mgIron: 2mg

The information shown is an estimate provided by a nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. Values may vary depending on the brand of foods used.

parmesan cheese, parmesan dressing, pasta, pasta salad, smoked mozzarella, summer salad
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Spinach Smoked Mozzarella Pasta Salad Recipe ~Whole Foods recipe
Kim xoxo BS


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  1. Delicious! I used sundried tomatoes instead of peppers and used vegan mayo (since I can’t eat anything with egg whites) and it was great! Had a bit of a time trying to convert ounces to tablespoons (so I had to use my brain more than I like – haha!) but I’m glad I tried it, and I’ll definitely make it again. Thank you!

  2. Kim,
    Thank you so much for this recipe! My husband has loved this smoked mozzarella pasta salad from Whole Foods, for years. The other day they didn’t have any and I told him I would try to make it. Thankfully, I found your recipe! The only change I made was I used 8oz of pasta and I roasted my own red pepper. It was delicious ?

  3. Naomi Frankel says:

    My boyfriend and I have made this recipe countless times and are constantly redelighted when we take the first bite. This pasta salad is so SOOO incredibly delicious. The recipe is killer. We’ve made it so much we’ve made some changes to our liking: Instead of rigatoni we use rainbow rotini (the rotini really traps the flavors) and instead of dried parsley we use dried cilantro. Thanks so much for this great recipe!

    1. Hi Naomi,
      I am so glad you like it! Thanks for the recommendations. I will try them too!

  4. Wendy and The Boys says:

    This is IT!!! My three teenage boys kept asking me to make it again, even while they were eating a full bowl of it. I love Love LOVE Whole Foods’ smoked mozzarella pasta salad, and this is so close I want to jump for joy. I switched out the cayenne for 1 oz of Sriracha, because we all love Sriracha in our house, and it was pleasantly spicy. I used 16 oz of penne pasta, and I roughly chopped a 6 oz bag of raw baby spinach before I put it under the warm pasta to wilt after draining the water from the pot. Perfect! I used a full 12 oz jar of deli-sliced roasted red peppers. Next time I might add a little more light mayo and vinegar to give it a bit more moisture. Even still, this was AMAZING. I prefer this pasta unchilled, so if I’m having leftovers I pop it in the microwave for 45 seconds or so. I think it makes the flavor of the smoked mozzarella really come out. I can’t thank you enough for this fabulous recipe. Cheers to you!

  5. Teri Vieth says:

    I made it this way the first time and while I liked it, there was way too much pasta. Trying to make this somewhat of a vegetable serving (as well as starch side dish), I use the 8 oz recommended by the original recipe. I also use 1 oz sriracha instead of the cayenne (as they were doing in my 365 store). I found the spinach to mushy when blanched. I put the spinach (and used 8 oz to kick up the nutrients) in the pan after draining the pasta and put the warm pasta on top and let that sit while I was making the rest of the recipe. This spinach was slightly was just slightly wilted which made a more pleasing texture and it distributed better. I also used a whole jar (12 oz) of the roasted red peppers because it was there. Now I am really pleased with the results.

    1. Nice tips Teri, I think I will try the pasta over spinach method next time. The pasta I used is really large and I didn’t have a problem with it being too much. If you use a smaller pasta 8 oz would be fine to use.

  6. The smoked mozzarella pasta salad sounds marvelous!

  7. When anything gets a thumbs up from the kids, it’s a winner. Pinned.

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