Smokehouse Pasta Salad Recipes
SMOKED MOZZARELLA AND PENNE SALAD
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
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
SMOKED TURKEY PASTA SALAD
Make and share this Smoked Turkey Pasta Salad recipe from Food.com.
Provided by Lorrie in Montreal
Categories Pasta Shells
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook the pasta according to package directions and drain.
- Rinse under cold water and drain again.
- In a large bowl, stir together the pasta turkey, celery, grapes and onions.
- In a small bowl, stir together the other ingredients.
- Toss the pasta with the dressing.
- Add salt and pepper, if desired.
- Serve chilled.
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BBQ PASTA SALAD - CREAMY, SMOKY, ANY YUMMY!
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- Bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon salt and pasta and cook pasta until just al dente. Drain in a colander and rinse with cold water until cool, then drain again briefly, so the pasta remains somewhat moist; transfer to a large bowl.
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