Name: Smoked Mozzarella Pasta Salad
Ingredients: 1/4 cup mayonnaise; 1/4 cup Greek yogurt (I use 2% plain); 3 tablespoons white wine vinegar; 1/4 – 1/3 cup grated parmesan cheese; 1/2 cup Italian parsley, roughly chopped, largest stems removed; 2 cloves garlic; Dash or two cayenne pepper; salt and pepper, to taste; 1/2 pound penne pasta; 2-3 cups baby spinach (I like to julienne them); 2 roasted red bell peppers from a jar, chopped; 1/2 pound smoked mozzarella cheese, diced; more grated parmesan cheese (optional)

Ingredients

Scale

Dressing Ingredients

1/4 cup mayonnaise
1/4 cup Greek yogurt (I use 2% plain)
3 tablespoons white wine vinegar
1/4 – 1/3 cup grated parmesan cheese
1/2 cup Italian parsley, roughly chopped, largest stems removed
2 cloves garlic
Dash or two cayenne pepper
salt and pepper, to taste

Salad Ingredients

1/2 pound penne pasta
2–3 cups baby spinach (I like to julienne them)
2 roasted red bell peppers from a jar, chopped
1/2 pound smoked mozzarella cheese, diced
more grated parmesan cheese (optional)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Pasta: Boil the penne pasta and drain. Set aside.
Prepare the Dressing: In a food processor or blender, combine the mayonnaise, yogurt, vinegar, parsley, parmesan cheese, garlic cloves and cayenne pepper. Blend until smooth. Season with salt and pepper, to taste.
Prepare the Salad: Cut the red bell peppers in a small dice and the smoked mozzarella in small cubes. The baby spinach can be left as is but I like to roughly chiffonade the spinach so they’re in strips for easier tossing. Toss the ingredients in a large bowl, followed by the dressing. Add the dressing in increments until the salad is dressed according to your preference. I find that I usually have extra and don’t need it all but it keeps well for a few days. Toss the salad with more grated Parmesan cheese if you wish but for me, the salad is plenty flavorful without it.