Smoked Mozzarella Pasta Salad Recipe

Introduction

This Smoked Mozzarella Pasta Salad is a delightful combination of smoky cheese, tender rigatoni, and fresh spinach, all brought together with a tangy, creamy dressing. Perfect as a refreshing side dish for summer gatherings or picnics, it’s easy to prepare and bursting with flavor.

Ingredients

• 16 oz organic rigatoni pasta
• 9 oz roasted bell pepper strips (about 3/4 of a 12 oz jar, Jeff’s Garden Brand)
• 8 oz smoked mozzarella, cubed
• 2.5 oz shredded parmesan cheese
• 1 oz organic white wine vinegar
• 1 pinch cayenne pepper (or more to taste)
• 5.5 oz organic light mayo (about half of an 11.2 oz container, Whole Foods 365 brand)
• 4 oz fresh baby spinach
• 3 cloves garlic, minced
• 2 tbsp dried parsley
• Salt and pepper, optional

Instructions

1. Step 1: Boil water in a large saucepan and cook the rigatoni pasta according to package directions until al dente.
2. Step 2: Place the fresh spinach in a colander and pour the hot pasta cooking water over it to blanch. Remove the spinach, then pour the cooked rigatoni into the colander to drain.
3. Step 3: Rinse the drained noodles under cold running water to cool them quickly. This stops cooking and prevents the cheese from melting when mixed.
4. Step 4: In a large bowl, whisk together white wine vinegar, minced garlic, dried parsley, cayenne pepper, and light mayo until smooth and well combined.
5. Step 5: Add the cooled rigatoni, blanched spinach, roasted bell pepper strips, smoked mozzarella cubes, and shredded parmesan to the bowl. Toss gently with a large spoon until everything is evenly coated.
6. Step 6: Chill the salad in the refrigerator for 30 minutes to 1 hour, tossing every 15 minutes to blend flavors thoroughly. Serve chilled as a delicious side dish.

Tips & Variations

• For an extra flavor boost, add a teaspoon of Dijon mustard to the dressing.
• Substitute smoked mozzarella with fresh mozzarella for a milder taste.
• Try adding toasted pine nuts or chopped fresh basil for different textures and aromas.
• If you prefer a spicier salad, increase the cayenne pepper gradually according to your heat preference.

Storage

Store the pasta salad covered in an airtight container in the refrigerator for up to 3 days. Give it a good toss before serving, and if it seems dry, add a little extra mayo or a splash of vinegar to refresh the flavors. This salad is best served cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pasta salad ahead of time?

Yes, you can prepare it a few hours or even the day before. Just be sure to toss it well before serving to redistribute the dressing.

Is it possible to use a different type of pasta?

Absolutely! While rigatoni works well, you can use penne, fusilli, or any short pasta that holds dressing nicely.

Smoked Mozzarella Pasta Salad Recipe

Print Recipe

★★★★★

4.6 from 54 reviews

This Smoked Mozzarella Pasta Salad is a flavorful and colorful dish combining al dente rigatoni pasta with smoky mozzarella, roasted bell peppers, fresh spinach, and a zesty dressing of white wine vinegar, garlic, and cayenne. Perfect as a refreshing side for summer meals or a light lunch, this salad offers a delightful blend of creamy, tangy, and mildly spicy flavors.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 25 minutes (including chilling time)
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: Italian-American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta & Cheese

• 16 oz organic rigatoni pasta
• 8 oz smoked mozzarella, cubed
• 2.5 oz shredded parmesan cheese

Vegetables & Herbs

• 9 oz roasted bell pepper strips (Jeff’s Garden Brand, about 3/4 of a 12 oz jar)
• 4 oz fresh baby spinach
• 3 cloves garlic, minced
• 2 tbsp dried parsley

Dressing

• 1 oz organic white wine vinegar
• 5.5 oz organic light mayo (Whole Foods 365 brand)
• 1 pinch cayenne pepper (adjust to taste)

Seasoning

• Salt & pepper (optional, to taste)

Instructions

1. Cook the pasta: Bring a large saucepan of water to a boil. Add the rigatoni pasta and cook according to the package instructions until al dente.
2. Blanch the spinach: Place fresh baby spinach in a colander. Once the pasta water has boiled and the rigatoni is cooked, pour the hot pasta water over the spinach to blanch it, then remove the spinach and set aside. Drain the pasta in the colander.
3. Cool the pasta: Rinse the drained pasta under cold running water to cool it down quickly. This step helps prevent the cheese from melting and speeds up the chilling process later.
4. Prepare the dressing: In a large bowl big enough to hold the entire salad, whisk together the white wine vinegar, minced garlic, dried parsley, cayenne pepper, and light mayo until smooth and well combined.
5. Combine the salad ingredients: Add the cooled rigatoni noodles, blanched spinach, roasted bell peppers, smoked mozzarella cubes, and shredded parmesan cheese to the dressing. Toss everything together gently with a large spoon until the ingredients are well coated and evenly mixed.
6. Chill and serve: Refrigerate the pasta salad for 30 minutes to 1 hour, tossing it every 15 minutes to help the flavors meld and ensure even distribution of the dressing. Serve chilled as a refreshing side dish with your favorite summer meal.

Notes

• You can adjust the cayenne pepper to your preferred spice level or omit it for a milder flavor.
• Using cold water to rinse the pasta prevents it from becoming mushy and helps maintain the salad’s texture.
• This pasta salad can be stored in the refrigerator for up to 2 days, but is best enjoyed fresh.
• For a vegetarian diet, ensure the parmesan cheese used is free from animal rennet.

Keywords: smoked mozzarella pasta salad, pasta salad, rigatoni salad, summer side dish, roasted bell pepper salad, easy pasta salad recipe