Smoked Mozzarella Pasta Salad

This Smoked Mozzarella Pasta Salad is so easy to make, full of flavor, and the perfect make-ahead salad for picnics and BBQs.

Prep Time10

Cook Time15

Chilling Time15

Total Time40

Course: Lunch, Salad

Cuisine: American

Diet: Vegetarian

Servings: Servings

Calories: 449kcal

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

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.

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.

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.

Recipe Variations and Substitutions

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.

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: Use white wine, champagne, or even apple cider vinegar. Avoid any red or balsamic vinegar, as they will add an unpleasant color.

Nutrition