Smoked Mozzarella Pasta Salad Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
