The Smoked Mozzarella Pasta Salad everyone was gaga for at Whole Foods Market is so easy to make at home that you’ll wonder why you ever waited in line at the salad bar.
Like my Pesto Orzo Salad, my take on this easy pasta salad is a powerhouse of flavor and a fantastic picnic salad.
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Why I Love This Pasta Salad
I love pasta salad for picnics (see my collection of great pasta salad recipes for inspiration) because they are the perfect make-ahead salad.
This pasta salad is no exception. Quick and easy to whip up, this salad recipe can be made well in advance and will only get better with time.
While this salad is big on flavor (I added some sundried tomatoes for extra punch and summer salad vibes), the dressing is quite light, so it has a nice, fresh finish instead of the stodgy, creamy mess some pasta salads can be.
Ingredient Notes
See my recipe card below for a complete list of the ingredients with measurements and notes.
Recipe Variations and Substitutions
Red Peppers: I used fresh red pepper in this recipe for the crunch. For extra flavor, use Roasted Red Peppers instead.
Pasta: You can switch the type of pasta you use, but try to avoid anything too dainty. This pasta salad has robust flavors, so it needs sturdy pasta such as penne, ziti, rigatoni, or farfalle.
Smoked Mozzarella: If you really can’t find smoked mozzarella (which is the hero of this recipe), at a pinch, smoked gouda or smoked provolone could step in.
Mayonnaise: I have used light mayonnaise with a little milk to lighten the dressing. You can always substitute mayonnaise for Greek yogurt.
Step by Step Instructions
Step 1: Cook 1 box of penne pasta according to package instructions. For this salad, cook the pasta between the recommended “cooking time” and “al dente” for the best texture. Bring a pot of water to a boil. Add 1 tablespoon of salt to the pot before adding the pasta. Once the pasta is cooked, drain it and rinse it with cold running water. Chill the pasta for 15-20 minutes, otherwise it will melt the cheese.
Step 2: While the pasta is cooking, add the dressing ingredients to a food processor– mayonnaise, vinegar, garlic, salt & pepper, sugar and milk.
Step 3: Blend the dressing to ensure all the ingredients are well blended, especially the garlic.
Step 4: Make sure the pasta is completely cooled. Add the cooked pasta, baby spinach leaves, sun-dried tomatoes, chopped red bell pepper, smoked mozzarella cubes, and Parmesan to a large bowl.
Step 5: Toss the ingredients until evenly distributed.
Step 6: Coat with the dressing and toss again. Chill before serving. You can garnish the salad with some additional grated parmesan before serving.
Recipe FAQs
This salad can be stored in an airtight container in the refrigerator for up to two days. However, it’s best enjoyed within the first day or two for optimal freshness and flavor.
The creaminess of the dressing can be adjusted by varying the amounts of mayonnaise or Greek yogurt. If the salad seems too dry after refrigeration, you can add some reserved pasta water (cooled) to achieve your desired creaminess. Pasta water is starchy, so it helps the sauce adhere better to the pasta while maintaining creaminess.
Expert Tips
Cool the Pasta: Run the pasta under cold water to stop the cooking process and cool it down. Put the pasta in the fridge while you prepare the other ingredients as you don’t want warm pasts to melt or soften the smoked mozzarella cubes.
Parmesan: Use quality parmesan grated fresh from the block. If you use pre-shredded packets, you will notice the difference in quality.
Vinegar: For the dressing, use white wine, champagne, or even apple cider vinegar. Avoid red or balsamic vinegar, as they will add an unpleasant color.
Related Recipes
Did you try this Smoked Mozzarella Pasta Salad?
Please leave me a ⭐ rating below and let me know in the comments how you enjoyed it.
Smoked Mozzarella Pasta Salad
Ingredients
- 1 lb penne pasta - 1 box
Dressing
- ¾ cup mayonnaise - I like light mayonnaise
- 2 cloves garlic - minced
- ¼ teaspoon salt - adjust to taste
- ¼ teaspoon black pepper - adjust to taste
- ½ teaspoon sugar
- ½ tablespoon white wine vinegar
- 2 tablespoons milk
Pasta Salad Ingredients
- 1 cup baby spinach leaves
- ⅓ cup sun-dried tomatoes - finely chopped. Add more or less, depending on how strong they are.
- 1 cup smoked mozzarella - cut into small cubes
- ⅔ cup Parmesan cheese - freshly grated. plus some for garnish
- 1 red bell pepper - roasted red peppers or fresh – sliced
Instructions
Cook the Pasta
- Cook 1 box of penne pasta according to package instructions. For this salad, cook the pasta between the recommended “cooking time” and “al dente” for the best texture.
- Bring a pot of water to a boil. Add 1 tablespoon of salt to the pot before adding the pasta. Once the pasta is cooked, drain it and rinse it under cold running water. Chill the pasta for 15-20 minutes, otherwise it will melt the cheese.
Make the Dressing
- While the pasta is cooking, add the dressing ingredients to a food processor– mayonnaise, vinegar, garlic, salt & pepper, sugar and milk. Blend the dressing to ensure all the ingredients are well blended, especially the garlic.
Assemble the Salad
- Make sure the pasta is completely cooled. Add the cooked pasta, baby spinach leaves, sun-dried tomatoes, chopped red bell pepper, smoked mozzarella cubes, and Parmesan to a large bowl.
- Toss the ingredients until evenly distributed.
- Coat with the dressing and toss again. Chill before serving. You can garnish the salad with some additional grated or shaved parmesan before serving.
Notes
- Red Peppers: I alternate between fresh peppers and Roasted Red Peppers. Either is fine.
- Pasta: You can switch the type of pasta. This pasta salad has robust flavors, so it needs sturdy pasta such as penne, ziti, rigatoni, or farfalle.
-
Smoked Mozzarella: If you can’t find smoked mozzarella (which is the hero of this recipe), at a pinch, smoked gouda or provolone could step in.
- Mayonnaise: I have used light mayonnaise with a little milk to lighten the dressing. You can always substitute mayonnaise for Greek yogurt.
- Cool the Pasta: Run the pasta under cold water to stop the cooking process and cool it down. Put the pasta in the fridge while you prepare the other ingredients as you don’t want warm pasts to melt or soften the smoked mozzarella cubes.
- Parmesan: Use quality parmesan grated fresh from the block. If you use pre-shredded packets, you will notice the difference in quality.
- Vinegar: Use white wine, champagne, or even apple cider vinegar. Avoid any red or balsamic vinegar, as they will add an unpleasant color.
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