Pasta And Smoked Mozzarella Salad With Roasted Peppers Spinach And Creamy Parmesan Dressing Recipes

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SMOKED MOZZARELLA PASTA SALAD



Smoked Mozzarella Pasta Salad image

This is a favorite at picnics, barbecues or with sub sandwiches. I love the artichokes and pine nuts, they go so well in this recipe.

Provided by PalatablePastime

Categories     Cheese

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 11

1 (6 ounce) jar marinated artichoke hearts
1 (8 ounce) package rotini pasta, uncooked
1 (7 ounce) jar roasted red peppers, drained and julienned
1/2 lb smoked mozzarella cheese, cubed (may substitute smoked Gouda)
1 1/2 cups baby spinach leaves
2 1/4 ounces cans chopped green chilies, drained
1/2 cup mayonnaise
1/2 cup grated parmesan cheese
1/4 cup toasted pine nuts
1 clove garlic, minced
1/2 teaspoon black pepper

Steps:

  • Cook pasta according to package directions and drain.
  • Chop artichokes, and save the marinade in the jar.
  • Mix the pasta with the artichokes, roasted peppers, mozzarella, spinach, and green chilies, stirring to mix well.
  • In a small bowl, blend the artichoke marinade with the mayonnaise, Parmesan, pine nuts, garlic, and black pepper.
  • Toss with pasta mixture, until everything is evenly coated.
  • Chill before serving, several hours is best.

SMOKED MOZZARELLA AND PENNE SALAD



Smoked Mozzarella and Penne Salad image

From the Whole Foods Market Cookbook. I buy this at the deli at my local Whole Foods a lot, mostly because if I make it, I will eat it ALL. Much better to walk up to the counter and say "One small cup of the mozzarella and penne, please!" Sometimes I find that the deli combines roasted AND fresh bell peppers, a nice added texture, and I'm not sure that they don't blanch their spinach leaves very quickly, as theirs always seem slightly wilted, although it doesn't call for that here. When I make this, my husband prefers that I use some regular mozzarella along with the smoked (just his personal taste) but I like the smoked. When cutting or grating fresh mozzarella, a useful tip is to pop it in the freezer for a few minutes to firm it up a bit--it will be much more receptive to the advances of your knife when it comes out!

Provided by drbecca26

Categories     Lunch/Snacks

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

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 lb penne pasta
2 cups packed baby spinach leaves, washed and stemmed
2 roasted red peppers, diced
1/2 lb smoked mozzarella cheese, diced

Steps:

  • Process the dressing ingredients in food processor or blender until smooth.
  • Cook pasta until al dente. Drain pasta in colander and run under cold water until well-cooled.
  • In a large bowl, combine cooked pasta, spinach, roasted red peppers and smoked mozzarella.
  • Toss the salad with the dressing then serve.

Nutrition Facts : Calories 262.4, Fat 12.8, SaturatedFat 5.1, Cholesterol 29, Sodium 339.2, Carbohydrate 27.7, Fiber 3.5, Sugar 1.3, Protein 10.2

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