One of my favorite pasta salads comes from Whole Food Markets. The Smoked Mozzarella and Penne Salad is awesome. However, it is $9.99 a lb which adds up since pasta is not lightweight. This pasta salad is slightly spicy, tangy, with a creamy, smoky finish. Luckily I found out that the recipe has been posted at multiple places and is from the Whole Foods Cookbook. Successfully replicated the flavor. However the pasta salad is a little more watery.
Chill it in the refrigerator for an hour to let the flavors meld and for the salad to chill further.
- 1/4 cup grated parmesan cheese
- 1/2 cup chopped fresh parsley
- 1/2 cup mayonnaise
- 1/4 cup white wine vinegar
- 3 garlic cloves, minced
- 1 pinch cayenne pepper
- salt & fresh ground pepper, to taste
- 1/2 pound penne pasta
- 2 cups packed baby spinach, washed and stemmed
- 4 pieces jarred roasted red pepper, diced
- 1/2 pound smoked mozzarella cheese, diced
- Combine the Parmesan cheese, parsley, mayonnaise, vinegar, garlic, cayenne pepper, and salt and pepper with a hand mixer or in the bowl of food processor or in a blender until the dressing is smooth.
- In a large pot of boiling salted water, cook the pasta until it is al dente. Drain the pasta into a colander, run cold water over it or submerge it in ice water until chilled through, and drain well. In a large mixing bowl, combine the cooked pasta, spinach, roasted red peppers, and smoked mozzarella.
- Refrigerate to help the flavors meld. It may also help dry out the sauce a little.
Recipe Credit: Whole Foods Cookbook