Smoky Mozzarella Penne Salad with Fresh Spinach
This delicious Smoked Mozzarella Penne Salad is a perfect balance of flavors and textures, inspired by my favorite Whole Foods Market deli dish. The creamy dressing, made with fresh garlic, zesty white wine vinegar, and a hint of cayenne, complements the smokiness of the mozzarella and the freshness of the spinach. Roasted red peppers add a sweet, savory touch, while the grated parmesan and freshly chopped parsley elevate the salad. Although I often find myself indulging in this dish to the point of no return, portioning it into a small cup makes it a healthier choice. Feel free to experiment by mixing in both fresh and roasted bell peppers, and don’t hesitate to blanch the spinach for a more tender bite. This salad strikes the perfect balance for a satisfying lunch or snack, and it’s great for picnics or potluck gatherings.
N/A
Servings
225
Calories
11
Ingredients
Ingredients
Grated Parmesan Cheese
1/4 cup (grated)
Chopped Fresh Parsley
1/2 cup (chopped)
Mayonnaise
1/2 cup (none)
White Wine Vinegar
1/4 cup (none)
Garlic Cloves
3 (minced)
Cayenne Pepper
1 pinch (none)
Salt and Fresh Ground Pepper
to taste (none)
Penne Pasta
1/2 lb (cooked al dente)
Baby Spinach Leaves
2 cups (washed and stemmed)
Roasted Red Peppers
2 (diced)
Smoked Mozzarella Cheese
1/2 lb (diced)
Instructions
1
In a food processor or blender, combine the grated parmesan cheese, mayonnaise, white wine vinegar, minced garlic, cayenne pepper, and a pinch of salt and fresh ground pepper. Process until smooth and well blended, then set aside.
2
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain the pasta in a colander and rinse under cold water until completely cooled. This will help prevent the pasta from becoming mushy in the salad.
3
In a large mixing bowl, combine the cooled pasta, baby spinach leaves, diced roasted red peppers, and diced smoked mozzarella. If desired, you can also include fresh mozzarella for added creaminess.
4
Pour the prepared dressing over the pasta mixture. Gently toss the salad to ensure that the dressing evenly coats all ingredients, adjusting salt and pepper to taste.
5
Serve immediately or refrigerate for up to 2 hours to let the flavors meld. This salad is best enjoyed chilled or at room temperature.
Nutrition Information
13.75g
Fat
18.75g
Carbs
6.25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Smoky Mozzarella Penne Salad?
It is a flavorful pasta salad inspired by a Whole Foods Market deli dish, featuring smoked mozzarella, baby spinach, and roasted red peppers in a creamy dressing.
What inspired this recipe?
The recipe was inspired by a popular deli dish found at Whole Foods Market.
What type of pasta is best for this salad?
Penne pasta is the recommended choice for this recipe.
How is the dressing for the salad made?
The dressing is made by blending grated parmesan, mayonnaise, white wine vinegar, garlic, cayenne pepper, salt, and pepper in a food processor or blender until smooth.
What kind of mozzarella should I use?
The recipe specifically calls for diced smoked mozzarella to provide a distinct smoky flavor profile.
Can I use fresh mozzarella instead of smoked?
Yes, you can use fresh mozzarella for added creaminess, or even a mix of both fresh and smoked mozzarella.
What type of spinach is used in this recipe?
The recipe uses two cups of baby spinach leaves that have been washed and stemmed.
Should the spinach be cooked or raw?
The spinach is typically used fresh, but you can blanch it if you prefer a more tender bite.
What kind of vinegar is required for the dressing?
White wine vinegar is used to give the dressing a zesty flavor.
Is the Smoky Mozzarella Penne Salad spicy?
It has a hint of heat from a pinch of cayenne pepper, but it is not overly spicy.
How do I prevent the pasta from becoming mushy?
After cooking the penne to al dente, rinse it under cold water until completely cooled to stop the cooking process.
Is this salad vegetarian?
Yes, this recipe is tagged as vegetarian.
How many calories are in a serving?
There are approximately 225 calories per serving.
What is the protein content of this salad?
This salad contains approximately 6.25g of protein per serving.
How much fat does this recipe contain?
The salad has about 13.75g of fat per serving.
How many carbohydrates are in this dish?
There are approximately 18.75g of carbohydrates per serving.
What type of peppers should I add?
The recipe calls for diced roasted red peppers, which add a sweet and savory touch.
Can I use fresh bell peppers instead of roasted ones?
Yes, feel free to experiment by mixing in both fresh and roasted bell peppers.
How many garlic cloves are needed?
You will need 3 minced garlic cloves for the dressing.
How long should I refrigerate the salad before serving?
It is recommended to refrigerate for up to 2 hours to let the flavors meld, though it can be served immediately.
Should this salad be served hot or cold?
The salad is best enjoyed chilled or at room temperature.
Is this recipe suitable for potlucks?
Yes, it is an excellent choice for picnics or potluck gatherings.
How many ingredients are in this recipe?
There are 11 main ingredients in the recipe.
Does the dressing contain mayonnaise?
Yes, 1/2 cup of mayonnaise is used to create the creamy base for the dressing.
What herbs are used in the salad?
The recipe includes 1/2 cup of chopped fresh parsley to elevate the flavor.
How should the pasta be cooked?
The penne should be cooked in salted water until it reaches an al dente texture.
Does the recipe use parmesan cheese?
Yes, 1/4 cup of grated parmesan cheese is processed into the dressing.
Is this considered a healthy lunch option?
Yes, it is tagged as healthy; portioning it into smaller servings helps maintain its nutritional balance.
Can I serve the salad immediately after mixing?
Yes, you can serve it immediately, although chilling it allows the flavors to develop.
What are the common tags for this recipe?
Common tags include salad, pasta salad, smoked mozzarella, lunch, snack, healthy, and vegetarian.