Smoked Mozzarella Pasta Salad
Creamy summer pasta salad with smoked mozzarella and parmesan cheese. Mixed with fresh baby spinach and a light parmesan dressing.
Equipment
Ingredients
- 16 oz organic rigatoni pasta
- 9 oz roasted bell pepper strips Jeff's Garden Brand, 3/4 of a 12 oz Jar,
- 8 oz smoked mozzarella cubed
- 2.5 oz shredded parmesan cheese
- 1 oz organic white wine vinegar
- 1 pinch cayenne pepper or more as needed
- ½ cup mayo
- 4 oz fresh baby spinach
- 3 cloves garlic minced
- 2 tbsp dried parsley
- ½ tsp olive oil
- salt & pepper
Instructions
- Boil water in a large saucepan and cook rigatoni as directed.
- Add the spinach and olive oil to a pan on medium low heat. Toss the spinach for 2-3 minutes with tongs until wilted. Set aside.
- Run cold water over noodles to help cool off the pasta. That way it won't melt the cheese and take less time to chill.
- Whisk together in a large bowl (big enough to hold pasta salad), vinegar, garlic, parsley, cayenne pepper, salt, pepper, and, mayo.
- 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!
Notes
- 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!
Nutrition
Serving: 0.5cupCalories: 389kcalCarbohydrates: 47gProtein: 18gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 32mgSodium: 935mgPotassium: 307mgSugar: 3gCalcium: 296mgIron: 2mg
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